RICOTTA AND ZUCCHINI CANNELLONI
This simple weeknight dish relies on zucchini ribbons instead of noodles and a zippy ricotta-pea filling for a gluten-free take on the traditional baked pasta.
Provided by Donna Hay
Categories HarperCollins HarperCollins Dinner Small Plates Kid-Friendly Wheat/Gluten-Free Pasta Zucchini Ricotta Bake Spinach Tomato Vegetarian Mozzarella
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C (350°F).
- Place the peas in a colander and rinse them under hot running water to thaw. Drain well and place in a big bowl. Using a fork or potato masher, roughly mash the peas. Crack the eggs on top and add the ricotta, spinach, mint, lemon rind, salt and pepper. Mix well with a spatula.
- Place 1 heaped tablespoon of the pea mixture at one end of each slice of zucchini. Roll up the slices to enclose the filling.
- Pour the puree into a 22cm x 30cm (2-litre-capacity) baking dish. Nestle the zucchini rolls into the dish so they fit snugly. Sprinkle with the mozzarella and bake for 30 minutes or until golden and cooked through. Wear your oven gloves to take the dish from the oven and allow to cool a little, before spooning onto serving plates.
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nazeer Ali
[email protected]I'm so glad I found this recipe. It's a new favorite!
Emily Patience
[email protected]I can't wait to try more recipes from this website!
Jayna Williams
[email protected]This dish is a great way to use up leftover ricotta and zucchini.
Ulette Jemeison
[email protected]I made a few substitutions to the recipe based on what I had on hand, and it still turned out great!
Rito Sonia
[email protected]I would definitely recommend this recipe to anyone who loves Italian food.
Mfihlelwa shozi
[email protected]This dish is perfect for a special occasion or a weeknight meal.
Jawad Ullah
[email protected]The crispy breadcrumbs on top add a nice textural contrast to the creamy filling.
Johour Mollah
[email protected]I love the combination of ricotta and zucchini in this dish. It's so light and refreshing.
MOBASSIR HASAN
[email protected]This was my first time making cannelloni and it turned out great. The instructions were easy to follow and the dish was ready in no time.
RJ Badhon
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it and asked for the recipe.
Jose Marte
[email protected]The ricotta and zucchini filling was delicious and creamy, and the cannelloni shells were cooked perfectly. I loved the addition of the crispy breadcrumbs on top.
DJ W
[email protected]This ricotta and zucchini cannelloni was a hit with my family! The flavors were incredible and the dish was so easy to make. I will definitely be making this again.