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 963 · Prot 42 · Carbs 52 · Fat 64
Vegetarian
Low-Carb
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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.
Cals 963 · Prot 42 · Carbs 52 · Fat 64
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
1 Piece
Honey
15 Grams
Cooking cream
200 ML
Cannelloni
Large zucchini
1 Piece
Fresh basil
30 Grams
Parmesan
60 Grams
Ricotta
250 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Topping
Grated mozzarella
60 Grams
Grated cheddar
60 Grams

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 omelets or scrambled eggs!

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.
Make filling

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.
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 (see pro tip) and puree with a blender until smooth.
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.

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 omelets or scrambled eggs!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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