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!
Serves:
Ingredients
- 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
Instructions
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Preheat oven to 410 degrees F. Prepare a shallow baking dish with half of the pasta sauce. Set aside.
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Using a mandolin, slice Zucchini lengthwise to create wide ribbons. Set aside.
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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.
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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.
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Pour the remaining sauce over the ‘cannelloni,’ and top with remaining cheese.
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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.
Nutrition
- 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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