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.
Cals 809 · Prot 43 · Carbs 26 · Fat 60
Vegetarian
Low Carb
50 min
Cannelloni is a tube-shaped pasta which is stuffed and topped with sauce. To keep things low-carb, we're replacing pasta with zucchini.
Cals 809 · Prot 43 · Carbs 26 · Fat 60
Vegetarian
Low Carb
Ingredients
Sauce
Red onion
1 Piece
Garlic cloves
2 Piece
Olive oil
1 Tbsp
Tomato passata
200 Grams
Water
100 ML
Vegetable stock cube
15*
1 Piece
Brown sugar
5 Grams
Whipping cream
4*
100 ML
Cannelloni
Large zucchini
1 Piece
Fresh basil
30 Grams
Grated Parmesan
4*
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
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) | 3365 / 809 |
| Fats (g) | 60.1 |
| of which saturated (g) | 20 |
| Carbohydrates (g) | 26 |
| of which sugars (g) | 19.3 |
| Fibers (g) | 4.8 |
| Proteins (g) | 43.3 |
| 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
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.
- Cook for 5-6 min or until softened.
- Add the garlic, tomato passata, measured water, crumbled vegetable stock cube and brown sugar.
- Simmer for 10 min.
2 Prep
- Meanwhile, using a peeler, carefully shave the zucchini until you are left with a pile of zucchini ribbons..
- Chop the basil leaves finely.
Tip! Use a sharp peeler to shave the zucchini as thickly as possible.
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.
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.
Tip! Making rolls too fussy? Make a lasagna instead! Layer the zucchini strips and ricotta filling in a baking dish and top with the tomato sauce.
5 Blitz sauce
- Remove the tomato sauce from the heat, add the cream and puree with a blender until smooth.
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.
- Serve the Zucchini Cannelloni Stuffed with Ricotta.
Tip! For a carby version, scrap the zucchini and use shop-bought cannelloni shells instead.
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