Spinach And Ricotta Zucchini Cannelloni
Rich and creamy spinach and ricotta stuffed inside Zucchini 'cannelloni tubes'! Low carb, guilt free and healthy, baked until the cheese is bubbling and golden.
Servings: 6 Serves
Ingredients
- 2 large thick Zucchini washed and unpeeled
- 14 oz can crushed tomatoes or pasta sauce of choice/Passata
- 18 oz frozen spinach thawed
- 18 oz Ricotta
- 2 x-large eggs
- 3 cloves garlic, crushed or 2 teaspoons garlic powder
- 3/4 cup mozzarella cheese divided
- 1 pinch salt to taste
Instructions
- Preheat oven to 210°C | 410°F. Prepare a shallow baking dish with half of the pasta sauce. Set aside. Using a mandolin, slice Zucchini lengthwise to create wide ribbons. Set aside.
- Place spinach in a large bowl and squeeze out any excess liquid and discard. Mix in the ricotta, eggs, garlic and 1/2 cup of the mozzarella cheese until all ingredients are well combined. Mix through salt to taste.
- Place two zucchini ribbons on top of each other (as pictured above); spoon 1-2 tablespoons of the ricotta mixture onto the smallest end. Roll up to form a cannelloni and place into a shallow baking dish, open end facing up. Repeat with remaining zucchini and spinach mixture. Pour the remaining sauce over the 'cannelloni,' and top with remaining cheese.
- Bake in the oven for 20-30 minutes, or until the cheese is golden and bubbling and the zucchini is soft when tested with a fork or toothpick.
Notes
If you have a mandolin, the ribbons are created in seconds. But, you can create them with a cheese slicer, vegetable peeler or thinly sliced with a sharp knife.
Nutrition
Calories: 257kcal | Carbohydrates: 15g | Protein: 18g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 325mg | Potassium: 876mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10.805IU | Vitamin C: 31mg | Calcium: 399mg | Iron: 3mg