Zucchini Cannelloni

Stuffed with Ricotta
Cannelloni is a tube-shaped pasta which is stuffed and topped with sauce. To keep things low-carb, we're replacing pasta with zucchini.
2,036 Reviews
Cals 892 · Prot 45 · Carbs 32 · Fat 66
Vegetarian
Low Carb
Try Hello Chef Now
35 min
Zucchini Cannelloni Stuffed with Ricotta
Cannelloni is a tube-shaped pasta which is stuffed and topped with sauce. To keep things low-carb, we're replacing pasta with zucchini.
2,036 Reviews
Cals 892 · Prot 45 · Carbs 32 · Fat 66
Vegetarian
Low Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Sauce
Red onion
1 Piece
Garlic cloves
3 Piece
Olive oil
1 Tbsp
Tomato passata
200 Grams
Water
100 ML
Vegetable stock cube 15*
1 Piece
Honey
15 Grams
Cooking cream 4*
200 ML
Cannelloni
Large zucchini
1 Piece
Fresh basil
30 Grams
Grated Parmesan 4*5*
60 Grams
Ricotta 4*
250 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Topping
Grated mozzarella 4*
60 Grams
Grated cheddar 4*
60 Grams

Allergens

*15 Celery, *4 Milk, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3708 / 892
Fats (g) 66.1
of which saturated (g) 36.6
Carbohydrates (g) 32
of which sugars (g) 23.5
Fibers (g) 4.8
Proteins (g) 45
Salt (g) 2.7
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Make sauce

1 Make sauce

Preheat the oven to 200°C/180°C fan. Peel and chop the red onion and garlic. Heat a saucepan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion and cook for 5-6 min or until softened. Add the garlic, tomato passata, measured water, crumbled vegetable stock cube and honey and simmer for 10 min.
Prep

2 Prep

Meanwhile, using a peeler, carefully shave the zucchini until you are left with a pile of zucchini ribbons (see pro tip). Chop the basil leaves finely.
Tip! Use a sharp peeler to shave the zucchini as thickly as possible.
Make filling

3 Make filling

Add the Parmesan, chopped basil and ricotta to a bowl with a generous pinch of salt and pepper. Give everything a good mix up.
Roll zucchini

4 Roll zucchini

Using two teaspoons, divide the ricotta filling between the zucchini strips. Roll the stuffed zucchini strips up and arrange them in an oiled baking dish, seam-side down. Set aside.
Blitz sauce

5 Blitz sauce

Remove the tomato sauce from the heat, add the measured cooking cream and puree with a blender until smooth.
Tip! If you end up with leftover cream, use it for weekend omelettes or scrambled eggs!
Bake cannelloni

6 Bake cannelloni

Pour the tomato sauce over the zucchini cannelloni and top with the grated mozzarella and cheddar cheese. Bake for 15-20 min or until the cheese is golden and bubbling.
Tip! For a carby version, scrap the zucchini and use shop-bought cannelloni shells instead.
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