Spinach And Ricotta Zucchini Cannelloni

• Produce

  • 3 Garlic cloves
  • 2 Large and wide zucchini
  • 1010 1/4 g Spinach, frozen

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 Salt

• Dairy

  • 3/4 cup Mozzarella cheese
  • 1010 1/4 g Ricotta

• Other

  • 1 X 400g | 14oz can crushed tomatoes (or pasta sauce of choice/or passata

Found on cafedelites.com

Description

Ingredients

• 2 large and wide Zucchini, washed and unpeeled
• 1x 400g | 14oz can crushed tomatoes (or pasta sauce of choice/or Passata)
• 500g | 18oz frozen spinach, thawed
• 500g | 18oz Ricotta
• 2 eggs
• 3 garlic cloves, crushed (or 2 teaspoons garlic powder)
• ¾ cup mozzarella cheese, divided
• Salt to taste

Directions

• Preheat oven to 210°C | 410°F. Prepare a shallow baking dish with half of the pasta sauce. Set aside. Using a mandolin, slice Zucchini lengthwise to create wide ribbons. Set aside.
• 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.
• Place two zucchini ribbons on top of each other (as pictured above); spoon 1-2 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. Pour the remaining sauce over the cannelloni, and top with remaining cheese.
• Bake in the oven for 20-30 minutes, or until the cheese is golden and bubbling and the zucchini is soft when tested with a fork or toothpick.

Nutrition