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Zucchini and Ricotta Cannelloni recipe

Zucchini and Ricotta Cannelloni

Indulge in this fresh and flavorful Zucchini and Ricotta Cannelloni. Perfectly rolled zucchini stuffed with creamy ricotta and savory ingredients creates a light yet satisfying meal. Serve it as a stunning appetizer or a delightful main course that impresses every guest!

Ratings 4.7 from 3 votes
Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins
Servings 4
Estimated Cost $  10
Calories 350
Best Season Summer
Dietary Gluten-Free, Vegan
Description

Indulge in this fresh and flavorful Zucchini and Ricotta Cannelloni. Perfectly rolled zucchini stuffed with creamy ricotta and savory ingredients creates a light yet satisfying meal. Serve it as a stunning appetizer or a delightful main course that impresses every guest!

Ingredients for Zucchini and Ricotta Cannelloni
    For the Cannelloni
  • 1 medium zucchini (sliced into thin strips)
  • 140 g ricotta
  • 3 units Brazil nuts (soaked)
  • 20 g dried tomatoes (chopped)
  • 5 leaves basil (chopped)
  • 5 g parsley (chopped)
  • 1 unit lemon (juiced)
  • salt (to taste)
  • olive oil (to taste)
  • pepper (to taste)
    • For the Basil Sauce
  • basil
  • olive oil
  • salt
  • 1 unit lemon (juiced)
Instructions
    Preparation
  1. Prepare the Filling

    Soak Brazil nuts in water overnight. Process the nuts until a paste forms and mix with ricotta. Add chopped dried tomatoes, basil, and parsley. Season with salt, lemon juice, olive oil, and pepper to taste.

  2. Assemble the Cannelloni

    Wash the zucchini and slice into thin strips. Fill each zucchini strip with the ricotta mixture and roll them up to form cannelloni. Place in a baking dish.

  3. Serving Suggestions

    Drizzle olive oil and basil sauce over the cannelloni. Top with peeled tomatoes and ricotta cream, and sprinkle with black sesame seeds. Garnish with basil leaves.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 445kcal
% Daily Value *
Total Fat 26.1g41%
Saturated Fat 11.7g59%
Trans Fat 0.5g
Cholesterol 69mg23%
Sodium 197.8mg9%
Potassium 1869.9mg54%
Total Carbohydrate 45.2g16%
Dietary Fiber 10.5g42%
Sugars 17.4g
Protein 20.0g40%
Vitamin A 225.73 IU
Vitamin C 139.17 mg
Calcium 420.76 mg
Iron 4.49 mg
Vitamin D 0.28 IU
Vitamin E 1.55 IU
Vitamin K 110.94 mcg
Thiamin 0.38 mg
Riboflavin 0.74 mg
Niacin 3.19 mg
Vitamin B6 0.68 mg
Folate 97.32 mcg
Vitamin B12 1.19 mcg
Phosphorus 501.21 mg
Magnesium 176.02 mg
Zinc 2.55 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish can be made ahead and stored in the refrigerator before baking. Perfect for meal prep!

Keywords: cannelloni, zucchini, ricotta, vegetarian, Italian
Read it online: https://bitechase.com/recipe/zucchini-and-ricotta-cannelloni/