Zucchini Cannelloni
A delicious and pasta-free take on the Italian classic!
Ingredients
- 150 g baby spinach
- 400 g ricotta cheese
- 1 egg whisked
- 80 g parmesan grated
- rind of 1 lemon grated
- 400 g zucchini sliced into strips with a peeler
- 500 ml quality tomato pasta sauce
- 160 g bocconcini balls
- salt and pepper
Instructions
- Preheat your oven to 190 degrees Celsius. Add half the pasta sauce to a ceramic baking tray.
- Wilt the spinach in a bowl in the microwave with a little water, squeeze the spinach to remove as much water as you can.
- Add the ricotta, lemon zest, parmesan, egg and salt and pepper to the spinach, mix until combined.
- Take a strip of the zucchini and 1 tbsp of the ricotta mixture, roll the zucchini around the ricotta mixture, place in a ceramic baking tray. Repeat with the remaining zucchini and ricotta mixture.
- Pour the remaining tomato sauce over the zucchini and ricotta, top with the cheese balls and bake in the oven for 45 minutes until the cheese is bubbling and melted.
Nutrition
Calories: 390kcalCarbohydrates: 14.6gProtein: 28.3gFat: 23.6g
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