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Ricotta and Spinach Stuffed Zucchini Cannelloni
Ricotta and Spinach Stuffed Zucchini Cannelloni

Ricotta and Spinach Stuffed Zucchini Cannelloni

with tomato sauce

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


35 min

244 kcal

2 doses

Median

Ingredients

You will also need:

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

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

244 kcal

1,022 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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