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Zucchini Cannelloni with Ricotta and Sun-Dried Tomato

Zucchini Cannelloni with Ricotta and Sun-Dried Tomato delights!

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

Description

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

Ingredients

Scale
  • 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

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

Find it online: https://nannyisrecipes.com/zucchini-cannelloni-ricotta-sun-dried-tomato-recipe/