Spinach And Ricotta Zucchini Cannelloni Recipe

Spinach And Ricotta Zucchini Cannelloni Recipe

How To Make Spinach And Ricotta Zucchini Cannelloni

An amazing low-carb dish that’ll sure to fill you up! A wonderful baked dish of zucchini cannelloni stuffed with tasty spinach and ricotta cheese mixture!

Preparation: 30 minutes
Cooking: 30 minutes
Total: 1 hour



  • 2zucchinilarge, washed and unpeeled
  • 14ozcrushed tomatoes(or pasta sauce of choice)
  • 18ozfrozen spinachthawed
  • 18ozRicotta
  • 2eggs
  • 3garlic clovescrushed (or 2 teaspoons of garlic powder)
  • ¾cupmozzarella cheesedivided
  • saltto taste


  1. Preheat oven to 410 degrees F. Prepare a shallow baking dish with half of the pasta sauce. Set aside.

  2. Using a mandolin, slice Zucchini lengthwise to create wide ribbons. Set aside.

  3. Place spinach in a large bowl and squeeze out any excess liquid and discard. Mix in the ricotta, eggs, garlic and ½ cup of the mozzarella cheese until all ingredients are well combined. Mix through salt to taste.

  4. Place two zucchini ribbons on top of each other. Spoon 1 to 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.

  5. Pour the remaining sauce over the ‘cannelloni,’ and top with remaining cheese.

  6. Bake in the oven for 20 to 30 minutes, or until the cheese is golden and bubbling and the zucchini is soft when tested with a fork or toothpick.


  • Calories: 325.85kcal
  • Fat: 21.14g
  • Saturated Fat: 12.69g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 5.94g
  • Polyunsaturated Fat: 1.13g
  • Carbohydrates: 13.93g
  • Fiber: 3.81g
  • Sugar: 5.53g
  • Protein: 22.80g
  • Cholesterol: 125.61mg
  • Sodium: 813.68mg
  • Calcium: 490.90mg
  • Potassium: 978.43mg
  • Iron: 4.07mg
  • Vitamin A: 601.67µg
  • Vitamin C: 42.15mg
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