Zucchini Cannelloni with Ricotta and Sun-Dried Tomato delights!

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Why You’ll Love This Zucchini Cannelloni with Ricotta and Sun-Dried Tomato

Let me tell you, if you’re looking for a dish that’s as easy to whip up as it is delicious, Zucchini Cannelloni with Ricotta and Sun-Dried Tomato is your new best friend! Seriously, I can’t stress enough how this recipe has become a staple in my kitchen, especially on those busy weeknights when I’m juggling work, family, and a million other things.

First off, the prep time is a breeze—just 15 minutes! You can practically have this dish in the oven before you can finish scrolling through your social media feed. And let’s be honest, who doesn’t love a recipe that doesn’t require a culinary degree? With just a few simple steps, you’ll have a beautiful, healthy meal that looks like it came straight from a fancy restaurant.

Now, let’s talk about cleanup. I don’t know about you, but after a long day, the last thing I want to do is spend an hour scrubbing pots and pans. This recipe is a one-dish wonder! You’ll only need a baking dish and a mixing bowl, which means less time cleaning and more time enjoying your meal with your loved ones.

And speaking of loved ones, this dish is a hit with both adults and kids alike. The creamy ricotta and the tangy sun-dried tomatoes create a flavor explosion that even the pickiest eaters can’t resist. I remember the first time I made this for my family; my son, who usually turns his nose up at anything green, devoured it! It’s like a magic trick—sneaking in those veggies without anyone batting an eye.

But wait, there’s more! If you’re watching your carbs (or just trying to eat a bit healthier), zucchini is a fantastic low-carb alternative to traditional pasta. It’s like a gift from the culinary gods! You get all the satisfaction of a hearty meal without the heavy feeling afterward. Plus, zucchini is packed with vitamins and minerals, making this dish not just delicious but nutritious too.

So, whether you’re a busy mom, a working woman, or just someone who loves good food without the fuss, Zucchini Cannelloni with Ricotta and Sun-Dried Tomato is the perfect recipe for you. It’s quick, easy, family-friendly, and oh-so-good for you. What’s not to love?

Introduction to Zucchini Cannelloni with Ricotta and Sun-Dried Tomato

Welcome to the world of Zucchini Cannelloni with Ricotta and Sun-Dried Tomato! If you’re like me, you’re always on the lookout for meals that are not only delicious but also healthy and easy to prepare. This dish is a delightful twist on traditional pasta, swapping out those heavy noodles for fresh, vibrant zucchini. It’s like giving your favorite comfort food a makeover, and trust me, it’s a transformation worth celebrating!

Now, I know what you might be thinking: “Zucchini? In my cannelloni?” But let me assure you, this isn’t just a clever way to sneak in some veggies. The zucchini strips become tender and flavorful as they bake, creating a perfect vessel for the creamy ricotta and tangy sun-dried tomatoes. It’s a match made in culinary heaven! Plus, it’s a fantastic way to enjoy a hearty meal without the guilt of traditional pasta.

For busy American women aged 40 to 70, this recipe is a lifesaver. We all have those days when time is short, and the last thing we want to do is spend hours in the kitchen. With just 15 minutes of prep and a quick bake, you can have a wholesome dinner on the table in no time. It’s like having a secret weapon in your back pocket for those hectic weeknights when you need something quick yet satisfying.

And let’s not forget about the nutrition! Zucchini is low in calories and packed with vitamins, making it a fantastic choice for anyone looking to eat healthier. It’s a great way to incorporate more vegetables into your diet without sacrificing flavor. The ricotta adds a creamy richness, while the sun-dried tomatoes bring a burst of umami that will have your taste buds dancing. It’s a dish that checks all the boxes: healthy, easy, and oh-so-delicious!

So, if you’re ready to impress your family (and yourself) with a meal that’s as beautiful as it is tasty, grab those zucchinis and let’s get cooking! This Zucchini Cannelloni with Ricotta and Sun-Dried Tomato is not just a recipe; it’s an invitation to enjoy a delightful, nutritious meal that you can whip up in a flash. Trust me, once you try it, you’ll wonder how you ever lived without it!

Why You’ll Love This Zucchini Cannelloni with Ricotta and Sun-Dried Tomato

Let me tell you, if you’re looking for a dish that’s as easy to whip up as it is delicious, Zucchini Cannelloni with Ricotta and Sun-Dried Tomato is your new best friend! Seriously, I can’t stress enough how this recipe has become a staple in my kitchen, especially on those busy weeknights when I’m juggling work, family, and a million other things.

First off, the prep time is a breeze—just 15 minutes! You can practically have this dish in the oven before you can finish scrolling through your social media feed. And let’s be honest, who doesn’t love a recipe that doesn’t require a culinary degree? With just a few simple steps, you’ll have a beautiful, healthy meal that looks like it came straight from a fancy restaurant.

Now, let’s talk about cleanup. I don’t know about you, but after a long day, the last thing I want to do is spend an hour scrubbing pots and pans. This recipe is a one-dish wonder! You’ll only need a baking dish and a mixing bowl, which means less time cleaning and more time enjoying your meal with your loved ones.

And speaking of loved ones, this dish is a hit with both adults and kids alike. The creamy ricotta and the tangy sun-dried tomatoes create a flavor explosion that even the pickiest eaters can’t resist. I remember the first time I made this for my family; my son, who usually turns his nose up at anything green, devoured it! It’s like a magic trick—sneaking in those veggies without anyone batting an eye.

But wait, there’s more! If you’re watching your carbs (or just trying to eat a bit healthier), zucchini is a fantastic low-carb alternative to traditional pasta. It’s like a gift from the culinary gods! You get all the satisfaction of a hearty meal without the heavy feeling afterward. Plus, zucchini is packed with vitamins and minerals, making this dish not just delicious but nutritious too.

So, whether you’re a busy mom, a working woman, or just someone who loves good food without the fuss, Zucchini Cannelloni with Ricotta and Sun-Dried Tomato is the perfect recipe for you. It’s quick, easy, family-friendly, and oh-so-good for you. What’s not to love?

Ingredients You’ll Need

Before we dive into the cooking, let’s gather our ingredients for this delightful Zucchini Cannelloni with Ricotta and Sun-Dried Tomato. Trust me, having everything prepped and ready to go makes the process so much smoother—like a well-oiled machine! Here’s what you’ll need:

• 2 large zucchinis: These are the stars of our dish! They’ll be transformed into beautiful, tender strips that serve as the perfect vessel for our filling. Look for firm zucchinis with a vibrant green color.
• 1 cup ricotta cheese: This creamy cheese adds richness and a lovely texture to our filling. If you’re looking for a lighter option, feel free to swap it out for cottage cheese. It’ll still be delicious!
• 1/2 cup grated Parmesan cheese: This cheese brings a salty, nutty flavor that complements the ricotta beautifully. If you’re feeling adventurous, try using Pecorino Romano for a sharper taste.
• 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained): These little gems add a burst of flavor and a touch of sweetness. They’re like little flavor bombs! If you can’t find them, you can use fresh tomatoes, but you might want to roast them first to intensify their flavor.
• 1 cup marinara sauce: This is the sauce that ties everything together. You can use your favorite store-bought brand or make your own if you’re feeling ambitious. For a healthier twist, opt for a low-sodium marinara to keep things light.
• 1 teaspoon garlic powder: Garlic powder adds a lovely depth of flavor without the fuss of chopping fresh garlic. If you prefer fresh, go ahead and use a clove or two—just mince it finely!
• 1 teaspoon dried oregano: This herb brings a classic Italian flavor to the dish. If you have fresh oregano on hand, use that instead for an even more vibrant taste.
• 1/2 teaspoon salt: A little salt enhances all the flavors in our dish. Adjust to your taste, especially if you’re using salted cheeses or marinara.
• 1/4 teaspoon black pepper: This adds a subtle kick. If you like things spicy, feel free to add a pinch of red pepper flakes to the ricotta mixture!
• 1/4 cup fresh basil, chopped (for garnish): Fresh basil adds a pop of color and a burst of freshness to the finished dish. It’s like the cherry on top! If you don’t have basil, parsley works too.
• Olive oil for drizzling: A drizzle of good-quality olive oil adds richness and flavor. Plus, it helps the zucchini caramelize beautifully in the oven.

And there you have it! Each ingredient plays a vital role in creating a dish that’s not only healthy but also bursting with flavor. Feel free to get creative with substitutions based on what you have on hand. Cooking should be fun and flexible, just like life! So, let’s gather these ingredients and get ready to make some magic in the kitchen!

How to Make Zucchini Cannelloni with Ricotta and Sun-Dried Tomato

Alright, my fellow kitchen warriors, it’s time to roll up our sleeves and dive into the deliciousness of Zucchini Cannelloni with Ricotta and Sun-Dried Tomato. I promise you, this is where the magic happens! Follow these simple steps, and you’ll have a beautiful dish that’s sure to impress.

Step 1 – Prep Ingredients

First things first, let’s get that oven preheating to 375°F (190°C). This is crucial because we want our cannelloni to bake perfectly, turning those zucchini strips into tender, flavorful rolls.

Next, grab your zucchinis and slice them lengthwise into thin strips, about 1/8 inch thick. I like to use a vegetable peeler for this, but a mandoline works wonders too if you have one. Just be careful—those blades are sharp! Once you’ve got your strips, lay them flat on a clean kitchen towel and sprinkle them with salt. This little trick helps draw out moisture, making the zucchini less watery when we bake it. Let them sit for about 10 minutes while we prepare the filling.

Step 2 – Begin Cooking

Now, let’s whip up that creamy filling! In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped sun-dried tomatoes, garlic powder, dried oregano, salt, and black pepper. Mix it all together until it’s well combined. The aroma of the sun-dried tomatoes and garlic will have your taste buds tingling with anticipation! If you’re feeling adventurous, this is the perfect time to add a pinch of red pepper flakes for a little kick.

Step 3 – Combine Ingredients

Once your zucchini strips have had their salty spa treatment, rinse them under cold water to remove the excess salt. Pat them dry with a paper towel—nobody wants soggy cannelloni! Now, it’s time to fill those strips. Take one zucchini strip, place a generous spoonful of the ricotta mixture at one end, and roll it up tightly. Place the rolled zucchini seam-side down in your baking dish. Repeat this process with the remaining strips and filling. It’s like a little assembly line of deliciousness!

Step 4 – Finish and Serve

Now that all your zucchini rolls are nestled snugly in the baking dish, it’s time to add the marinara sauce. Spread a thin layer of marinara sauce on the bottom of the dish—about 1/2 cup should do the trick. Then, pour the remaining sauce over the top of the zucchini rolls, making sure they’re all covered. Drizzle a little olive oil on top for that extra touch of flavor.

Cover the baking dish with aluminum foil and pop it in the oven for 25 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the zucchini is tender and the sauce is bubbly. The smell wafting through your kitchen will be absolutely heavenly!

Once it’s done, take it out of the oven and let it cool for a few minutes. Garnish with fresh basil before serving, and voilà! You’ve just created a stunning dish that’s not only healthy but also bursting with flavor. Enjoy your Zucchini Cannelloni with Ricotta and Sun-Dried Tomato with pride—you’ve earned it!

Tips for Perfect Results

Now that you’re all set to make your Zucchini Cannelloni with Ricotta and Sun-Dried Tomato, let me share some of my favorite tips to ensure you achieve perfect results every time. Trust me, these little nuggets of wisdom can make a world of difference!

First up, let’s talk about herbs. Using fresh herbs can elevate your dish from good to absolutely fantastic! If you have fresh basil or oregano on hand, don’t hesitate to toss them into the ricotta mixture. The vibrant flavors of fresh herbs will brighten up the dish and make it sing. It’s like adding a splash of sunshine to your meal!

Next, patience is key when it comes to drawing out moisture from the zucchini. Allowing the zucchini strips to sit with salt for a bit longer—say, 15 to 20 minutes—can really help extract even more moisture. This means less watery filling and a better overall texture in your cannelloni. Think of it as giving your zucchini a little spa day before they hit the oven!

And let’s not forget about leftovers! If you happen to have any of this deliciousness left over (which is rare in my house), store them in an airtight container in the fridge. They’ll keep well for up to three days. Just reheat in the oven or microwave, and you’ll have a quick and tasty meal ready to go. It’s like having a little taste of Italy waiting for you after a long day!

So, there you have it! With these tips in your back pocket, you’re all set to create a stunning Zucchini Cannelloni with Ricotta and Sun-Dried Tomato that will impress your family and friends. Happy cooking!

Essential Equipment Needed

Before we dive into the deliciousness of Zucchini Cannelloni with Ricotta and Sun-Dried Tomato, let’s make sure we have all the right tools at our fingertips. Having the right equipment can make the cooking process smoother and more enjoyable. Here’s what you’ll need:

• Baking dish: A good-quality baking dish is essential for this recipe. I recommend using a 9×13 inch dish, which provides ample space for all those lovely zucchini rolls. If you have a glass or ceramic dish, even better! They help retain heat and cook evenly.
• Vegetable peeler: This handy tool will be your best friend when it comes to slicing those zucchinis into perfect strips. A sharp vegetable peeler makes the job quick and easy, ensuring you get those lovely, thin slices without any fuss. If you have a mandoline slicer, that works wonders too!
• Mixing bowl: You’ll need a mixing bowl to combine all those delicious filling ingredients. A medium-sized bowl is perfect for this task. It gives you enough room to mix without making a mess—because who wants to clean up a kitchen disaster after a long day?
• Aluminum foil: This is a must-have for covering your baking dish while it cooks. It helps trap steam, ensuring your zucchini becomes tender and your sauce stays nice and bubbly. Plus, it makes cleanup a breeze since you can just toss it when you’re done!
• Paper towels: These are essential for drying off your zucchini strips after rinsing away the salt. They help prevent excess moisture from making your cannelloni soggy. Trust me, a little prep goes a long way in achieving that perfect texture!

With these essential tools in hand, you’re all set to create a mouthwatering Zucchini Cannelloni with Ricotta and Sun-Dried Tomato that will have everyone asking for seconds. Let’s get cooking!

Delicious Variations of Zucchini Cannelloni with Ricotta and Sun-Dried Tomato

Now that you’ve mastered the classic Zucchini Cannelloni with Ricotta and Sun-Dried Tomato, let’s have some fun with variations! Cooking should be an adventure, and there’s no better way to keep things exciting than by mixing it up a bit. Here are some delightful twists you can try that will keep your taste buds dancing and your family guessing!

First up, if you’re in the mood for a little heat, consider adding red pepper flakes to the ricotta mixture. Just a pinch can elevate the flavor profile and give your cannelloni a spicy kick that’s sure to wake up your palate. I remember the first time I tried this; it was like a flavor explosion! My husband, who loves a bit of spice, couldn’t get enough. It’s a simple addition that can transform the dish from mild to wild!

Next, let’s talk about dietary preferences. If you or someone in your family is following a vegan lifestyle, fear not! You can easily substitute the ricotta with a dairy-free cheese alternative. There are some fantastic options out there that mimic the creamy texture of ricotta beautifully. Just make sure to check the flavor profile, as some brands can be a bit stronger than others. This way, you can enjoy the same delicious Zucchini Cannelloni with Ricotta and Sun-Dried Tomato while keeping it plant-based!

And for those of us looking to sneak in a little extra nutrition, why not incorporate some leafy greens into the ricotta mixture? Spinach or kale can be finely chopped and mixed right in. Not only does this add a pop of color, but it also boosts the nutritional value of your dish. Plus, it’s a great way to get those vitamins and minerals without anyone even noticing! I’ve found that my kids are none the wiser when I add a handful of spinach to the mix. It’s like a little secret weapon in my cooking arsenal!

So, whether you’re feeling adventurous or just want to cater to different dietary needs, these variations of Zucchini Cannelloni with Ricotta and Sun-Dried Tomato are sure to impress. Cooking is all about creativity, and I encourage you to experiment with flavors and ingredients that you love. Who knows? You might just stumble upon your new favorite version!

Serving Suggestions

Now that you’ve created this stunning Zucchini Cannelloni with Ricotta and Sun-Dried Tomato, let’s talk about how to serve it up for maximum enjoyment! Presentation is key, and pairing your dish with the right sides can elevate your meal from delicious to downright spectacular. Here are some of my favorite serving suggestions that will have your family and friends raving!

First up, consider pairing your cannelloni with a simple side salad. A fresh salad not only adds a burst of color to your plate but also balances the richness of the ricotta and sun-dried tomatoes. I love tossing together some mixed greens, cherry tomatoes, and a light vinaigrette. It’s like a refreshing hug for your taste buds! Plus, it’s an easy way to sneak in even more veggies. You can even add some sliced cucumbers or avocado for an extra layer of flavor. The crunch of the salad complements the tender zucchini perfectly, creating a delightful contrast.

If you’re in the mood for something a bit more indulgent, serve your Zucchini Cannelloni with Ricotta and Sun-Dried Tomato alongside some warm, crusty garlic bread. There’s just something about the combination of cheesy, savory cannelloni and buttery garlic bread that feels like a cozy hug on a plate. You can either buy a loaf from your favorite bakery or whip up a quick batch at home. Just spread some butter mixed with minced garlic and parsley on slices of baguette, pop them in the oven until golden, and voilà! You’ve got a comforting side that everyone will love.

And let’s not forget about beverages! To complement the flavors of your dish, consider serving a light white wine, like a crisp Sauvignon Blanc or a refreshing Pinot Grigio. The acidity of the wine pairs beautifully with the creamy ricotta and tangy sun-dried tomatoes, enhancing the overall dining experience. If you prefer a non-alcoholic option, sparkling water with a slice of lemon or lime is a fantastic choice. It adds a touch of elegance and refreshment without overpowering the flavors of your meal.

So, whether you’re hosting a dinner party or enjoying a cozy family meal, these serving suggestions will take your Zucchini Cannelloni with Ricotta and Sun-Dried Tomato to the next level. Remember, it’s all about creating a delightful experience that brings everyone together around the table. Happy serving!

FAQs About Zucchini Cannelloni with Ricotta and Sun-Dried Tomato

As you embark on your culinary adventure with Zucchini Cannelloni with Ricotta and Sun-Dried Tomato, you might have a few questions swirling around in your mind. Don’t worry; I’ve got you covered! Here are some frequently asked questions that can help you navigate this delightful dish with ease.

Can I make this dish ahead of time?

Absolutely! One of the best things about this recipe is its flexibility. You can prepare the entire dish a day in advance, from assembling the zucchini rolls to layering the marinara sauce. Just cover it tightly with aluminum foil and store it in the fridge. When you’re ready to serve, pop it in the oven and bake it just before mealtime. It’s a fantastic way to save time on busy days, and your family will think you’re a kitchen wizard!

Is this recipe gluten-free?

Yes, indeed! This Zucchini Cannelloni with Ricotta and Sun-Dried Tomato is naturally gluten-free since it uses zucchini instead of traditional pasta. It’s a wonderful option for those who are gluten-sensitive or simply looking to cut back on carbs. You can enjoy all the flavors and satisfaction of a hearty meal without any gluten worries. It’s like a win-win for your taste buds and your tummy!

Can I freeze leftovers?

You bet! If you find yourself with any leftover cannelloni (which is rare in my house, but it happens!), you can freeze the baked dish for up to a month. Just let it cool completely, then wrap it tightly in plastic wrap or aluminum foil before placing it in an airtight container. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat it in the oven until warmed through. It’s like having a delicious homemade meal waiting for you on those days when cooking feels like a chore!

So, there you have it! These FAQs should help you feel more confident as you dive into making your Zucchini Cannelloni with Ricotta and Sun-Dried Tomato. Remember, cooking is all about enjoying the process and sharing delicious meals with those you love. Happy cooking!

Final Thoughts on Zucchini Cannelloni with Ricotta and Sun-Dried Tomato

As we wrap up our culinary journey with Zucchini Cannelloni with Ricotta and Sun-Dried Tomato, I can’t help but reflect on just how easy and delicious this recipe truly is. Seriously, if you’re looking for a quick weeknight dinner that doesn’t skimp on flavor or nutrition, this dish is a game-changer! It’s like a warm hug on a plate, perfect for those busy evenings when you want to whip up something special without spending hours in the kitchen.

What I love most about this recipe is its simplicity. With just a handful of ingredients and a little bit of prep, you can create a meal that feels indulgent yet is packed with wholesome goodness. The creamy ricotta, the tangy sun-dried tomatoes, and the tender zucchini come together in a way that’s not just satisfying but also nourishing. It’s a fantastic way to enjoy a hearty meal without the heaviness of traditional pasta, making it a win-win for both your taste buds and your waistline!

But let’s not forget the joy of sharing a healthy meal with family. There’s something truly special about gathering around the table, sharing stories, and enjoying a delicious dish that you’ve prepared with love. I can still picture my family’s faces lighting up the first time I served this Zucchini Cannelloni with Ricotta and Sun-Dried Tomato. It was a moment of pure happiness, and I felt like a culinary rock star! Knowing that I was serving them something nutritious made it all the more rewarding.

This recipe is not just a meal; it’s an invitation to create memories in the kitchen and around the dinner table. Whether you’re cooking for your family, hosting friends, or just treating yourself to a lovely dinner, this dish is sure to impress. It’s a delightful addition to your cooking repertoire, and I encourage you to give it a try. You might just find that it becomes a beloved staple in your home, just like it has in mine!

So, grab those zucchinis, roll up your sleeves, and let’s get cooking! I can’t wait for you to experience the joy of making and sharing this Zucchini Cannelloni with Ricotta and Sun-Dried Tomato. Happy cooking, my friends!

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Zucchini Cannelloni with Ricotta and Sun-Dried Tomato delights!

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• Author: Chef Hicham
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delightful and healthy recipe for Zucchini Cannelloni filled with creamy ricotta and sun-dried tomatoes, perfect for a light meal.

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Ingredients

Scale 1x2x3x

• 2 large zucchinis
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
• 1 cup marinara sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil, chopped (for garnish)
• Olive oil for drizzling

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Using a vegetable peeler, slice the zucchinis lengthwise into thin strips (about 1/8 inch thick). You should get about 12-14 strips. Lay them flat on a clean kitchen towel and sprinkle with salt. Let them sit for 10 minutes to draw out moisture.
3. In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, sun-dried tomatoes, garlic powder, oregano, salt, and black pepper. Mix until well combined.
4. Rinse the zucchini strips under cold water to remove excess salt and pat them dry with a paper towel.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish (about 1/2 cup).
6. Take one zucchini strip, place a spoonful of the ricotta mixture at one end, and roll it up tightly. Place the rolled zucchini seam-side down in the baking dish. Repeat with the remaining strips and filling.
7. Once all the zucchini rolls are in the dish, pour the remaining marinara sauce over the top and drizzle with a little olive oil.
8. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the zucchini is tender and the sauce is bubbly.
9. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving.

Notes

• For a spicier kick, add red pepper flakes to the ricotta mixture.
• Substitute the ricotta with cottage cheese for a lighter option or use a dairy-free cheese alternative for a vegan version.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 40mg

Keywords: Zucchini Cannelloni, Ricotta, Sun-Dried Tomato, Healthy Recipe