Zucchini Cannelloni

Stuffed with Ricotta

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low-carb
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low-carb
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Instructions

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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.

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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.

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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.

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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.

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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.

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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!

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 963 · Prot 42 · Carbs 52 · Fat 64

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

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 963 · Prot 42 · Carbs 52 · Fat 64

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

photo

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!

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
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