Zucchini-Corn Cannelloni Recipe

Name: Zucchini-Corn Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ teaspoons olive oil; 12 small onion, finely chopped (1/2 cup); 1 garlic clove, minced (1 tsp); ½ teaspoon rubbed sage; ½ teaspoon dried oregano; 1 (14 1/2 ounce) can diced fire-roasted tomatoes; 1 teaspoon balsamic vinegar; 1 tablespoon olive oil; 1 medium onion, chopped (1 1/2 cups); 1 medium zucchini, finely diced (1 1/2 cups); ½ cup fresh corn kernels (can use frozen); 2 garlic cloves, minced (2 tsp); ½ teaspoon rubbed sage; 1 cup low-fat ricotta cheese; 4 tablespoons parmesan cheese, divided; 1 large pinch ground nutmeg; 6 no-cook lasagna noodles; ½ cup low-fat shredded mozzarella cheese (optional)

Servings: persons

1 ½ teaspoons olive oil
12 small onion, finely chopped (1/2 cup)
1 garlic clove, minced (1 tsp)
½ teaspoon rubbed sage
½ teaspoon dried oregano
1 (14 1/2 ounce) can diced fire-roasted tomatoes
1 teaspoon balsamic vinegar
1 tablespoon olive oil
1 medium onion, chopped (1 1/2 cups)
1 medium zucchini, finely diced (1 1/2 cups)
½ cup fresh corn kernels (can use frozen)
2 garlic cloves, minced (2 tsp)
½ teaspoon rubbed sage
1 cup low-fat ricotta cheese
4 tablespoons parmesan cheese, divided
1 large pinch ground nutmeg
6 no-cook lasagna noodles
½ cup low-fat shredded mozzarella cheese (optional)

1
To make Sauce: Heat oil in saucepan over medium heat.
2
Add onion, and saute 7 minutes or until soft.
3
Add garlic, sage, and oregano; stir until combined.
4
Add tomatoes and vinegar, and season with salt and pepper, if desired.
5
Cover, reduce heat to medium-low, and simmer 10 minutes.
6
Puree with immersion blender.
7
To make Cannelloni: Heat oil in skillet over medium heat.
8
Add onion; saute 10 minutes.
9
Add zucchini and corn; increase heat to medium high.
10
Saute 3-5 minutes, or until beginning to brown.
11
Stir in garlic and sage; remove from heat.
12
Stir in ricotta, 2 Tb Parmesan, and nutmeg.
13
Bring a large pot of salted water to a boil.
14
Add noodles, and cook 3 minutes or until noodles bend without breaking.
15
Drain, and cool in large bowl of cold water.
16
Drain again, pat dry, and stack on cutting board.
17
Halve noodles width-wise.
18
Preheat oven to 350F Spoon 1/2 cup Sauce into 9-inch square baking dish.
19
Spoon 3 Tb zucchini mixture down center of 1 halved noodle.
20
Roll into a tube, and place seam side down in dish.
21
Repeat with remaining noodles and filling.
22
Sprinkle with remaining 2 Tb Parmesan and mozzarella, if using.
23
Bake 25 minutes, or until cheese melts and Sauce is bubbly.
24
Store/Serve: Cool, and cover tightly with foil.
25
Refrigerate 3 days or freeze up to 1 month.
26
Thaw, and reheat, covered, in 350F oven 20-25 minutes, or until hot in center.

1042

kcal

Calories

Fat

164

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 18 ingredients. The key ingredients include: 1 ½ teaspoons olive oil, 12 small onion, finely chopped (1/2 cup), 1 garlic clove, minced (1 tsp), ½ teaspoon rubbed sage, and more.

Yes, Zucchini-Corn 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.

Zucchini-Corn Cannelloni

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