Zucchini Spinach Ricotta Cannelloni
10
Minutes
Prep Time
40
Minutes
Cooking Time
50
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 2 Packages Harvest Fresh Zucchini Veggie Sheets
- 1 Package Harvest Fresh Spinach
- 1 Package Ricotta Cheese
- ¼ Cup Parmesan Cheese
- 2 Tbsp. Parsley, finely chopped
- 1 Onion, finely chopped
- 4 Tbsp. Olive oil
- 2 Garlic Cloves, finely chopped
- Tomato Sauce, cooked
- 1 Egg, whisked
- Salt and pepper to taste
- Fresh Basil, to garnish
Directions
- In a large pan, on high 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, egg in a bowl, mix well. Season with salt and pepper.
- Place 3 zucchini sheets on a cutting board side by side overlapping. 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 and top with more sauce, place in oven and bake for 30-35 minutes at 375 degrees, until cooked.
- Sprinkle parmesan cheese and garnish with basil and ready to serve.
What You Need
