Ricotta and Zucchini Cannelloni
A lighter take on traditional cannelloni using zucchini strips instead of pasta, filled with a fresh ricotta, pea and herb mixture. This healthy dish combines the freshness of mint and lemon with creamy ricotta and vegetables, all baked in a tomato sauce.
Ingredients
- •1½ cups frozen peas
- •2 whole eggs
- •1½ cups fresh firm ricotta
- •2 cups baby spinach leaves
- •¼ cup mint
- •2 teaspoons lemon rind
- •to taste sea salt and black pepper
- •4 whole zucchinis
- •2 cups tomato puree
- •½ cup grated mozzarella
Cooking Instructions
- 1.
Preheat oven to 180°C (350°F).
5 min
- 2.
Place the peas in a colander and rinse them under hot running water to thaw. Drain well and place in a big bowl. Using a fork or potato masher, roughly mash the peas. Crack the eggs on top and add the ricotta, spinach, mint, lemon rind, salt and pepper. Mix well with a spatula.
10 min
- 3.
Place 1 heaped tablespoon of the pea mixture at one end of each slice of zucchini. Roll up the slices to enclose the filling.
15 min
- 4.
Pour the puree into a 22cm x 30cm (2-litre-capacity) baking dish. Nestle the zucchini rolls into the dish so they fit snugly. Sprinkle with the mozzarella and bake for 30 minutes or until golden and cooked through. Wear your oven gloves to take the dish from the oven and allow to cool a little, before spooning onto serving plates.
35 min
