Zucchini Cannelloni
Stuffed with Ricotta
Instructions
1 Prep 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 zucchini and basil
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.
3 Make filling
Grate the Parmesan. 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 cannelloni
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 (see pro tip) 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 in the oven for 15-20 min or until the cheese is golden and bubbling.
Tips for fussy eaters
For a carby version, scrap the zucchini and use shop-bought cannelloni shells instead.
Pro tip
Use a sharp peeler to shave the zucchini as thickly as possible. If you end up with leftover cream, use it for weekend omelettes or scrambled eggs!
Cannelloni is a tube-shaped pasta which is stuffed and topped with sauce. To keep things low-carb, we're replacing pasta with zucchini.
Cooking Time: 35 min
Equipment Required: Blender
Cals 821 · Prot 49 · Carbs 42 · Fat 54
Ingredients
Sauce
Cannelloni
Topping
Cannelloni is a tube-shaped pasta which is stuffed and topped with sauce. To keep things low-carb, we're replacing pasta with zucchini.
Cooking Time: 35 min
Equipment Required: Blender
Cals 821 · Prot 49 · Carbs 42 · Fat 54
Instructions
1 Prep 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 zucchini and basil
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.
3 Make filling
Grate the Parmesan. 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 cannelloni
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 (see pro tip) 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 in the oven for 15-20 min or until the cheese is golden and bubbling.
Tips for fussy eaters
For a carby version, scrap the zucchini and use shop-bought cannelloni shells instead.
Pro tip
Use a sharp peeler to shave the zucchini as thickly as possible. If you end up with leftover cream, use it for weekend omelettes or scrambled eggs!
Ingredients
Sauce
Cannelloni
Topping
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