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 898 · Prot 45 · Carbs 31 · Fat 67
Vegetarian
Low Carb
35 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 898 · Prot 45 · Carbs 31 · Fat 67
Vegetarian
Low Carb
Ingredients
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*
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) | 3733 / 898 |
| Fats (g) | 66.9 |
| of which saturated (g) | 40.9 |
| Carbohydrates (g) | 31 |
| of which sugars (g) | 23.6 |
| Fibers (g) | 4.8 |
| Proteins (g) | 44.9 |
| Salt (g) | 2.8 |
*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 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.
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.
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.
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.
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!
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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