Mediterranean Recipes

Zucchini Cannelloni with Ricotta

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Zucchini Cannelloni with Ricotta

 Description

Zucchini Cannelloni with Ricotta is a light, low-carb twist on classic Italian cannelloni. Instead of pasta tubes, thin slices of zucchini are rolled around a creamy ricotta filling, then baked in a rich tomato sauce and topped with melted cheese. It’s fresh, comforting, and perfect for a healthy yet satisfying meal.

 Servings

  • Serves 3–4 people

 Time Required

  • Prep time: 20 minutes
  • Cook time: 25–30 minutes
  • Total time: ~50 minutes

 Ingredients

For the Cannelloni:

  • 2–3 large zucchinis (thinly sliced lengthwise)
  • 1 cup ricotta cheese
  • ¼ cup grated parmesan cheese
  • 1 egg
  • 2 tbsp fresh basil, chopped
  • 1 clove garlic, minced
  • Salt & black pepper to taste

For the Sauce:

  • 1½ cups tomato sauce (homemade or store-bought)
  • 1 tbsp olive oil
  • 1 clove garlic, minced

Topping:

  • ½ cup shredded mozzarella
  • Extra parmesan (optional)
  • Fresh basil for garnish

 Instructions

  1. Prepare zucchini
    Slice zucchini into thin strips using a knife or mandoline. Lightly salt and let sit for 10 minutes, then pat dry.
  2. Make filling
    In a bowl, mix ricotta, parmesan, egg, garlic, basil, salt, and pepper until smooth.
  3. Prepare sauce
    Heat olive oil in a pan, sauté garlic, then add tomato sauce. Simmer for 5 minutes.
  4. Assemble cannelloni
    Spread a thin layer of ricotta mixture on each zucchini strip and roll it up.
  5. Arrange in dish
    Spread some tomato sauce in a baking dish. Place zucchini rolls seam-side down.
  6. Add toppings
    Pour remaining sauce over rolls and sprinkle mozzarella and parmesan.
  7. Bake
    Bake at 375°F (190°C) for 25–30 minutes, until cheese is bubbly and golden.
  8. Serve
    Garnish with fresh basil and serve warm.

 Nutritional Information (Approx. per serving)

(Based on 4 servings)

  • Calories: 220–280 kcal
  • Protein: 12–15g
  • Carbs: 8–10g
  • Fat: 15–18g
  • Fiber: 2–3g

 Health Benefits

  • Low-carb & gluten-free → great for weight management
  • Zucchini → rich in vitamins A & C, supports hydration
  • Ricotta cheese → provides calcium and protein
  • Tomato sauce → high in antioxidants like lycopene
  • Olive oil → heart-healthy fats

 Tips for Best Results

  • Slice zucchini thin and even to roll easily.
  • Remove excess moisture to avoid watery dish.
  • Don’t overfill rolls—they may open while baking.
  • Use a mandoline for perfect slices.
  • Let dish rest 5 minutes before serving.

 Notes

  • You can add spinach to the ricotta filling for extra nutrition.
  • Substitute ricotta with cottage cheese for a lighter option.
  • Works great as a keto-friendly meal.
  • Store leftovers in fridge for up to 3 days.

 Q&A

Q1: Can I make this ahead of time?
A: Yes, assemble and refrigerate, then bake when ready.

Q2: Why is my dish watery?
A: Zucchini wasn’t dried properly—pat it well before use.

Q3: Can I freeze it?
A: Yes, but texture may soften after reheating.

Q4: Can I add meat?
A: Absolutely—ground beef or chicken works well in the filling.

Q5: What can I serve with it?
A: A fresh salad or garlic bread pairs perfectly.