Ricotta and Spinach Stuffed Zucchini Cannelloni

Name: Ricotta and Spinach Stuffed Zucchini Cannelloni with tomato sauce
Total time: 35 min
Yield: 2 servings
Ingredients: 2 uni Zucchini; 7 gr Garlic; 2 cup Spinach; 1 cup Ricotta Cheese; 2 Tbsp Dried Basil; 1 cup Tomato Sauce; to taste Grated Mozzarella Cheese; to taste Olive Oil; to taste Sea Salt; to taste Black Pepper Grain

with tomato sauce

Introduce courgette to your diet differently ... here is a simple, low-carb dinner suggestion.

By Ágata Roquette

Mediterranean For 2 people Low Kcal Favorites (Month)

35 min

265 kcal

2 doses

Median

4.30€ / per dose

8.60€ / recipe

Ingredients

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The following ingredients will not be added to your grocery list.

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

265 kcal

1,109 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.

Preparation Instructions

01

With a vegetable peeler, cut thin slices of courgette and set aside.

02

Saute the garlic and add the spinach. Season with salt and pepper.

03

Put the spinach in a bowl and add the ricotta cheese and basil. Season with salt and pepper. Stir until smooth.

04

Arrange three slices of zucchini together, place a spoonful of spinach and ricotta in the middle, and close with a cannelloni wrap. Repeat the process until the zucchini slices are finished.

05

Place the tomato sauce on a baking tray, arrange the wrapping over it and sprinkle with mozzarella cheese.

06

Bake for 15-20 min.

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