This light, low-carb twist on classic cannelloni swaps out pasta sheets for tender grilled zucchini – and the result is just as comforting. Creamy ricotta gets a fragrant lift from Italian herbs, then gets tucked into golden zucchini slices, rolled, and nestled into a bed of marinara. A finishing touch of Parmesan adds the perfect savoury crisp.
It’s elegant yet unfussy – the kind of dish that feels at home on a dinner party table but is easy enough to pull off on a weeknight. Serve it with garlic bread and a simple Caprese salad, and you’ve got a wholesome Italian-style spread without the heaviness.
Ricotta and Zucchini Cannelloni
Email Share on FacebookIngredients
- 1.5 medium zucchinis thinly sliced lengthwise
- 0.5 tsp Olive oil for brushing
- 0.5 cup ricotta cheese
- Mixed Italian herbs basil, oregano, thyme
- Salt and pepper to taste
- 1 cup marinara sauce
- Freshly grated Parmesan cheese to top
Instructions
- Step 1
- Brush zucchini slices with olive oil. Grill them in a pan or oven until tender and lightly golden. Let cool enough to handle.
- Step 2
- In a bowl, mix the ricotta with Italian herbs, salt, and pepper until well combined.
- Step 3
- Place a spoonful of the ricotta mixture at one end of each zucchini slice. Roll tightly and set aside.
- Step 4
- Spread a layer of marinara sauce on the bottom of a baking dish. Arrange the zucchini rolls seam-side down. Sprinkle with Parmesan.
- Step 5
- Place under the grill (broiler) for 5–7 minutes or until the cheese is melted and bubbly.
- Step 6
- Serve hot with garlic bread and a fresh Caprese salad for a complete meal.Optional: Garlic bread on the side
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
This light, low-carb twist on classic cannelloni swaps out pasta sheets for tender grilled zucchini – and the result is just as comforting. Creamy ricotta gets a fragrant lift from Italian herbs, then gets tucked into golden zucchini slices, rolled, and nestled into a bed of marinara. A finishing touch of Parmesan adds the perfect savoury crisp.
It’s elegant yet unfussy – the kind of dish that feels at home on a dinner party table but is easy enough to pull off on a weeknight. Serve it with garlic bread and a simple Caprese salad, and you’ve got a wholesome Italian-style spread without the heaviness.
Ricotta and Zucchini Cannelloni
Email Share on FacebookIngredients
- 1.5 medium zucchinis thinly sliced lengthwise
- 0.5 tsp Olive oil for brushing
- 0.5 cup ricotta cheese
- Mixed Italian herbs basil, oregano, thyme
- Salt and pepper to taste
- 1 cup marinara sauce
- Freshly grated Parmesan cheese to top
Instructions
- Step 1
- Brush zucchini slices with olive oil. Grill them in a pan or oven until tender and lightly golden. Let cool enough to handle.
- Step 2
- In a bowl, mix the ricotta with Italian herbs, salt, and pepper until well combined.
- Step 3
- Place a spoonful of the ricotta mixture at one end of each zucchini slice. Roll tightly and set aside.
- Step 4
- Spread a layer of marinara sauce on the bottom of a baking dish. Arrange the zucchini rolls seam-side down. Sprinkle with Parmesan.
- Step 5
- Place under the grill (broiler) for 5–7 minutes or until the cheese is melted and bubbly.
- Step 6
- Serve hot with garlic bread and a fresh Caprese salad for a complete meal.Optional: Garlic bread on the side
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
