Zucchini Cannelloni with Ricotta

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Zucchini Cannelloni with Ricotta

Description

Zucchini Cannelloni with Ricotta is a light, wholesome, and satisfying Italian-inspired dish that’s perfect for anyone looking for a healthier alternative to traditional pasta. Thin slices of fresh zucchini replace pasta tubes and are filled with a creamy mixture of ricotta, spinach, Parmesan, and herbs before being baked in a rich tomato sauce with bubbling mozzarella. Every bite is packed with fresh flavors, creamy cheese, and tender zucchini, making it ideal for weeknight dinners, meal prep, or entertaining guests. Naturally low in carbohydrates, gluten-free, and loaded with vegetables, this recipe delivers all the comfort of classic baked pasta without feeling heavy.

Ingredients

For the Zucchini

3 large zucchini

1 teaspoon salt

Ricotta Filling

2 cups whole milk ricotta cheese

2 cups fresh spinach, finely chopped

½ cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon Italian seasoning

½ teaspoon onion powder

¼ teaspoon nutmeg (optional)

Salt and black pepper to taste

Tomato Sauce

2 cups marinara sauce

1 tablespoon olive oil

1 teaspoon dried oregano

½ teaspoon garlic powder

¼ teaspoon crushed red pepper flakes (optional)

Topping

1½ cups shredded mozzarella cheese

2 tablespoons grated Parmesan

Fresh basil for garnish

Instructions

Step 1: Prepare the Zucchini

Using a mandoline or vegetable peeler, slice the zucchini lengthwise into thin strips about â…›-inch thick. Sprinkle both sides lightly with salt and let them sit for 15 minutes to draw out excess moisture.

Pat dry thoroughly with paper towels.

Step 2: Make the Filling

In a large mixing bowl combine:

Ricotta

Chopped spinach

Parmesan

Egg

Garlic

Italian seasoning

Onion powder

Nutmeg

Salt

Black pepper

Mix until smooth and creamy.

Step 3: Prepare the Sauce

Mix marinara sauce with olive oil, oregano, garlic powder, and red pepper flakes.

Spread about one cup of sauce evenly over the bottom of a 9×13-inch baking dish.

Step 4: Assemble the Cannelloni

Lay two zucchini strips slightly overlapping.

Place about 2 tablespoons of ricotta filling at one end.

Roll tightly into a cannelloni shape.

Arrange seam-side down in the prepared baking dish.

Repeat until all filling is used.

Step 5: Add Sauce & Cheese

Pour the remaining marinara sauce over the zucchini rolls.

Sprinkle generously with mozzarella and Parmesan cheese.

Step 6: Bake

Bake in a preheated 375°F (190°C) oven for 30–35 minutes, or until the cheese is melted, bubbly, and lightly golden.

Allow the dish to rest for 10 minutes before serving.

Garnish with fresh basil.

Tips

  • Dry the zucchini well to prevent excess liquid during baking.
  • A mandoline slicer creates perfectly even zucchini strips.
  • For extra protein, mix cooked shredded chicken or ground turkey into the filling.
  • Add chopped fresh basil for even more flavor.
  • Let the cannelloni rest before serving so they hold their shape.

Notes

  • Store leftovers in an airtight container for up to 4 days.
  • Freeze before baking for up to 2 months.
  • Reheat covered in the oven at 350°F (175°C) until warmed through.
  • This recipe is naturally gluten-free and low-carb.

Servings

Serves: 6

Nutrition (Per Serving)

  • Calories: 285
  • Protein: 20g
  • Carbohydrates: 11g
  • Fat: 18g
  • Fiber: 3g
  • Sugar: 6g
  • Sodium: 510mg

Health Benefits

  • High in protein from ricotta and cheese.
  • Low in carbohydrates compared to traditional pasta.
  • Rich in calcium for healthy bones.
  • Zucchini provides fiber, vitamin C, and antioxidants.
  • Spinach adds iron, folate, and vitamin K.
  • A satisfying Mediterranean-style meal that’s both nutritious and flavorful.

Frequently Asked Questions

Can I prepare it ahead of time?

Yes. Assemble the dish up to 24 hours ahead, cover, refrigerate, and bake when ready.

Can I freeze it?

Absolutely. Freeze before baking for the best texture. Thaw overnight in the refrigerator before baking.

Can I substitute cottage cheese?

Yes. Cottage cheese works well in place of ricotta and adds extra protein.

How do I prevent watery zucchini?

Salt the zucchini slices, let them rest for 15 minutes, and pat them completely dry before assembling.

What can I serve with it?

Pair it with a fresh green salad, roasted vegetables, garlic bread, or grilled chicken for a complete meal.

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