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Spinach and ricotta zucchini cannelloni
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Delicious gluten-free vegetarian spinach and ricotta zucchini cannelloni for the whole family!
Ingredients:
  • 500g jar gluten-free red wine and garlic pasta sauce
  • 80g broccoli leaf, spinach and beet leaves salad mix (see notes)
  • 4 large zucchini, trimmed
  • 450g fresh ricotta
  • 1 egg yolk
  • 1 garlic clove, crushed
  • 1 tsp finely grated lemon rind
  • 62.50 ml finely shredded fresh basil leaves, plus extra leaves to serve
  • 62.50 ml grated mozzarella
  • 40.00 ml finely grated parmesan (or vegetarian hard cheese)
  • Olive oil cooking spray
  • Salad leaves, to serve
Instructions:
  • Preheat oven to 200 degrees Celsius (180 degrees Celsius for fan-forced).
  • Prepare a 4cm-deep, 20cm x 23cm metal baking dish by greasing it. Evenly spread pasta sauce over the base of the dish.
  • Place salad mix in a microwave-safe bowl, cover, and microwave on HIGH for 1 minute 30 seconds until wilted. Let it cool for 5 minutes, then roughly chop it. Using a vegetable peeler, create ribbons from the zucchini, discarding the core as you go. Repeat with the remaining zucchinis.
  • Combine ricotta, egg yolk, garlic, lemon zest, basil, and chopped leaves in a bowl. Season with salt and pepper, then mix well. Lay out zucchini ribbons on a work surface, slightly overlapping. Spread 2 tablespoons of the ricotta mixture along the closest short end. Roll up to seal the filling inside. Place the cannelloni seam-side down on the sauce in the dish, and repeat to make a total of 12 cannelloni.
  • Top with a generous amount of mozzarella, parmesan (or vegetarian hard cheese), and a drizzle of oil. Bake for 25 to 30 minutes or until beautifully golden. Finish with a sprinkle of fresh basil leaves and enjoy alongside a bed of salad leaves.

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