Ingredients

The following ingredients have 6 Servings
  • 2 large and wide Zucchini (, washed and unpeeled)
  • 1 x 400g | 14oz can crushed tomatoes ((or pasta sauce of choice/or Passata))
  • 500 g | 18oz frozen spinach (, thawed)
  • 500 g | 18oz Ricotta
  • 2 eggs
  • 3 garlic cloves (, crushed (or 2 teaspoons garlic powder))
  • 3/4 cup mozzarella cheese (, divided)
  • Salt to taste

Instruction

  • Preheat oven to 210°C | 410°F. Prepare a shallow baking dish with half of the pasta sauce. Set aside. Using a mandolin, slice Zucchini lengthwise to create wide ribbons. Set aside.
  • Place spinach in a large bowl and squeeze out any excess liquid and discard. Mix in the ricotta, eggs, garlic and 1/2 cup of the mozzarella cheese until all ingredients are well combined. Mix through salt to taste.
  • Place two zucchini ribbons on top of each other (as pictured above); spoon 1-2 tablespoons of the ricotta mixture onto the smallest end. Roll up to form a cannelloni and place into a shallow baking dish, open end facing up. Repeat with remaining zucchini and spinach mixture. Pour the remaining sauce over the 'cannelloni,' and top with remaining cheese.
  • Bake in the oven for 20-30 minutes, or until the cheese is golden and bubbling and the zucchini is soft when tested with a fork or toothpick.