Zucchini Cannelloni

Zucchini Cannelloni



Prep Time: 35 Min

Chill Time: 1 Hr+

​Cook Time: 1 Hr

 

1. In a small mixing bowl, add the ricotta, onion, garlic, pesto, pepper flakes, egg, Italian seasoning, and salt. Use a fork to combine everything and set aside.

 

1. Lay out 3 slices of zucchini with each one overlapping the one before. Use a smaller, end piece of zucchini and lay it horizontally through the middle. Drop a ½ Tbsp. sized dollop of ricotta filling near the bottom of the slices of zucchini. Roll from the bottom over the ricotta until you hit the middle strip. Fold the horizontal slice of zucchini into the center of the roll and continue rolling to the end. Lay the zucchini cannelloni fold side down on a parchment lined baking sheet.

 

1. Use a basting brush to brush each cannelloni with pesto until they are all coated. Cover with plastic wrap and refrigerate at least an hour to infuse that pesto flavour.

 

1. In the meantime, begin heating the EVOO for the sauce over medium heat. Once heated, add the onion, garlic, pepper flakes, and ½ tsp. sea salt. Cook 5 – 6 minutes stirring occasionally.

 

1. Pour in the tomatoes, paste, and sauce. Stir and bring to a boil. Once boiled, add remaining ½ tsp. sea salt, cover, reduce heat to medium low, and simmer 15 – 20 minutes.

                  Grocery List

• 4 medium sized Zucchinis, sliced on the thinnest setting of a mandolin

 

• 225g container Ricotta cheese
• ½ Yellow Onion, diced
• 2 cloves Garlic, crushed & pressed / minced
• 1 Tbsp. Pesto + Marinade
• 1 Large Egg
• ½ Tsp. Red Pepper Flakes
• ½ Tsp. Italian Seasoning
• ¼ Tsp. Sea Salt

 
TOMATO SAUCE
¼ C EVOO

• 798ml can San Marzano Tomatoes
• 1 Heaping Tsp. Tomato Paste
• 1/3 C Tomato / Pasta Sauce
• ½ Tsp. Red Pepper Flakes
• Yellow Onion, diced
• 2 cloves Garlic, crushed
• 1 Tsp. Sea Salt
• 1 C Fresh Basil
• ½ Tbsp. Fresh Oregano

CRUMB TOPPINGS

• ¼ C Seasoned Italian Breadcrumbs
• ¼ C Grated Parmesan
• ½ Tsp. Sea Salt
• 3 Tbsp. EVOO
• Fresh Parsley - Garnish

  

1. Remove from heat and stir in fresh basil and oregano. Cover and let sit 2 – 3 minutes.

 

1. Use an Immersion blender to puree sauce until smooth. Taste and adjust seasonings if desired.

 

1. Prepare the crumb topping. In a small frying pan, add the EVOO and heat on medium. Once heated, pour in the breadcrumbs and parmesan, and continuously stir to avoid burning. Reduce heat to medium low and continue to stir as crumbs begin to lightly brown. Avoid over browning as they will finish in the oven.

 

1. Preheat oven to 375 F

 

1.  Fill the bottom of a shallow 2 qt. baking dish with tomato sauce. Line the cannelloni in the dish nestling them gently into the sauce fold side down. Drizzle the tops lightly with tomato sauce and finish each one with a sprinkling of the crumbs.

 

1. Cover and bake 15 minutes. Remove cover and continue to bake 15 – 20 minutes until crumbs are crispy and cannelloni are tender.

 

1. Remove from oven and cool 3 – 5 minutes before serving.

 

1. ENJOY!