Zucchini Cannelloni
15
Minutes
Prep Time
25
Minutes
Cooking Time
40
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Spinach
- 1 Package Harvest Fresh Zucchini Sheets
- 2 Harvest Fresh Cipolline Onions
- 1 Package Ricotta Cheese
- ¼ Cup Parmesan Cheese
- 2 Tbsp. Parsley, finely chopped
- 4 Tbsp. Olive oil
- 2 Garlic cloves, finely chopped
- Tomato Sauce
- Salt and pepper to taste
- Fresh Basil, to garnish
Directions
- In a large pan, on medium heat add oil and sauté the onions, then add garlic, parsley and Spinach, cook until all the moisture is then reduced.
- Layer zucchini sheets in a dish and sprinkle salt. Repeat, with remaining zucchini slices. Set aside for 10 minutes, then pat dry with a paper towel.
- Combine Spinach, ricotta cheese, Parmesan cheese, in a bowl, mix well. Season with salt and pepper.
- Place zucchini sheets on a cutting board. Spoon 1 tablespoon of ricotta mixture onto the top edge and roll up.
- Repeat with remaining zucchini sheets and filling.
- Add tomato sauce on the bottom of the oven dish, then add your zucchini cannelloni’s and top with more sauce, place in oven and bake for 25 minutes at 375 degrees, until cooked.
- Sprinkle parmesan cheese and garnish with basil. Simply Enjoy!
What You Need
