Ricotta And Zucchini Cannelloni Recipe

Name: Ricotta And Zucchini Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (180g) frozen peas (easy peasy!); 2 eggs; 1 1/2 cups (360g) fresh firm ricotta; 2 cups (50g) baby spinach leaves, roughly chopped; 1/4 cup finely chopped mint; 2 teaspoons finely grated lemon rind (a tasty trick); Sea salt and cracked black pepper, to taste; 3-4 zucchinis (courgettes), thinly sliced lengthways using a mandolin (you'll need about 24 long slices); 2 cups (500ml) tomato puree (passata); 1/2 cup (50g) grated mozzarella

Servings: persons

1 1/2 cups (180g) frozen peas (easy peasy!)
2 eggs
1 1/2 cups (360g) fresh firm ricotta
2 cups (50g) baby spinach leaves, roughly chopped
1/4 cup finely chopped mint
2 teaspoons finely grated lemon rind (a tasty trick)
Sea salt and cracked black pepper, to taste
3-4 zucchinis (courgettes), thinly sliced lengthways using a mandolin (you'll need about 24 long slices)
2 cups (500ml) tomato puree (passata)
1/2 cup (50g) grated mozzarella

1
Preheat oven to 180u00b0C (350u00b0F).
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.
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.
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.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups (180g) frozen peas (easy peasy!), 2 eggs, 1 1/2 cups (360g) fresh firm ricotta, 2 cups (50g) baby spinach leaves, roughly chopped, and more.

Yes, Ricotta And Zucchini Cannelloni falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta And Zucchini Cannelloni

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