Zucchini Spinach Ricotta Cannelloni

Zucchini Spinach Ricotta Cannelloni

10
MINUTES
PREP TIME
40
MINUTES 
COOKING TIME
50
MINUTES
TOTAL TIME
4
SERVES
SERVINGS

To view Video Recipe:

https://vimeo.com/824857881

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

What You Need

Directions

  1. 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.
  2. 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.
  3. Combine Spinach, ricotta cheese, Parmesan cheese, egg in a bowl, mix well. Season with salt and pepper.
  4. 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.
  5. Repeat with remaining zucchini sheets and filling.
  6. 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.
  7. Sprinkle parmesan cheese and garnish with basil and ready to serve.

 

 

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