Zucchini Cannelloni. This dish is perfect for those looking to enjoy a flavorful and healthy alternative to traditional pasta-based cannelloni. Packed with a rich ricotta filling and topped with gooey melted cheese, it’s a culinary delight that’s sure to impress. Let’s dive into the details!

Why Zucchini Cannelloni?

Zucchini Cannelloni is a fantastic way to incorporate more vegetables into your diet without sacrificing flavor or satisfaction. Zucchini ribbons replace traditional pasta, making this dish lower in carbs and gluten-free. The filling, made with creamy ricotta, sweet potato, and fresh herbs, is both hearty and nutritious. This recipe is a perfect example of how you can enjoy comforting food while still maintaining a healthy lifestyle.

Ingredients Breakdown

Here’s a closer look at the ingredients that make this Zucchini Cannelloni so special:

Filling:

Sweet Potato: Adds natural sweetness and a creamy texture.
Fresh Ricotta: Provides a rich, creamy base for the filling.
Egg Yolk: Helps bind the filling together.
Garlic: Adds a flavorful punch.
Lemon Rind: Gives a fresh, zesty flavor.
Fresh Basil and Oregano: Infuse the filling with aromatic herbs.
Spinach: Adds a nutritious, leafy green component.
Salt and Pepper: To taste.

Other Ingredients:

Passata Tomato Sauce: Forms the base layer of the dish, providing a rich tomato flavor.
Zucchinis: The star of the dish, sliced into ribbons to replace pasta.
Fresh Mozzarella and Parmesan Cheese: For a melty, golden topping.

Step-by-Step Instructions

1. Preheat the Oven:

Preheat your oven to 180°C (fan forced).

2. Prepare the Filling:

In a large bowl, combine the precooked sweet potato cubes, fresh ricotta, egg yolk, minced garlic, lemon rind, chopped fresh basil, chopped fresh oregano, wilted and squeezed spinach, salt, and pepper. Mix well until all ingredients are fully combined.

3. Prepare the Zucchini:

Using a vegetable peeler, slice one side of the zucchini from top to bottom into long ribbons until you reach the core. Turn the zucchini over and continue peeling until only the core is left. Discard the core.

4. Assemble the Cannelloni:

Spread the passata tomato sauce over the base of an ovenproof dish.
Lay 4 zucchini ribbons on a chopping board, slightly overlapping them.
Place a portion of the ricotta mixture along the short end of the ribbons closest to you.
Roll up the ribbons around the filling and place the roll seam-side down over the sauce in the dish.
Repeat until all the filling is used up.

5. Add the Cheese:

Cover the top of the cannelloni with fresh mozzarella and Parmesan cheese.
Sprinkle with extra pepper if desired.

6. Bake:

Bake in the preheated oven for 30 minutes or until the cheese is golden brown and bubbly.

Tips for the Perfect Zucchini Cannelloni

Choose Fresh Ingredients: Fresh herbs and high-quality cheese will make a significant difference in flavor.
Even Zucchini Ribbons: Use a steady hand and a good vegetable peeler to create even zucchini ribbons for easier rolling.
Drain the Spinach Well: Ensure all the liquid is squeezed out of the spinach to prevent a watery filling.
Customize the Filling: Feel free to add other vegetables or herbs to suit your taste.

Our Zucchini Cannelloni is a delightful, healthy twist on a classic dish. It’s perfect for family dinners, meal prepping, or even entertaining guests. At Wild Food Journey, we aim to inspire you to create and enjoy healthy, flavorful meals. Give this recipe a try and let us know how it turns out!