Jul 24

Jul 24 Low Carb Zucchini and Ricotta Cannelloni

If you have been to your local farmer’s market recently, you will know that zucchinis are everywhere! Last weekend our farmer’s market was filled with zucchini, summer and pattypan squash as well as tomatoes, cucumbers and basil. In the spirit of the amazing fresh produce available this time of the year, I have made a Low Carb Zucchini and Ricotta Cannelloni. The zucchinis are cut super thin and rolled up to make a veggie cannelloni. The “vegg-elloni” is stuffed with seasoned fat free ricotta and baked with my Mom’s Canned Spaghetti Sauce (without the canning). I also topped each vegg-elloni with a touch of sharp white cheddar and sautéed mushrooms, onions and peppers.

A few tips when picking out zucchini for this recipe. Be sure that they are straight and no wider than your vegetable peeler. If you have a mandolin, you might be able to use it to slice the zucchini ribbons. I was not able to use mine because it is not long enough to fit the entire zucchini on the base. Also, be sure that your zucchinis are relatively thin and heavy for their size. If you have an oversized (chubby teehee!) zucchini it might be full of water and flavorless.

Are you growing your own zucchinis this year? What are you making with your mid-summer harvest?

Zucchini, mushrooms, onions, basil and mom’s spaghetti sauce on a marble background with brown striped napkins.

Orange bowl with fat free ricotta, egg and seasoning on a marble background with vintage spoon.

Orange bowl with fat free ricotta, egg and seasoning on a wood background with vintage spoon. Stripped brown napkin.

Zucchini noodles wrapped over ricotta cheese mixture.

Low carb zucchini and ricotta cannelloni in a orange baking pan on a grey background.

Low carb zucchini and ricotta cannelloni in a orange baking dish. Cherry tomatoes, basil and blue napkin on a white background.

Low carb zucchini and ricotta cannelloni in a orange baking dish with a blue napkin. Basil and cherry tomatoes on a rustic wooden background.

Low Carb Zucchini and Ricotta Cannelloni

Print Recipe

Author: Jodi Boatman Prep Time: 20 Minutes Cook time: 39 Minutes

Total Time: 59 Minutes Yields: 4 Servings

Ingredients:

4 medium zucchini
non-stick oil spray
salt and pepper to taste
15 oz fat free ricotta cheese
1/4 TSP garlic powder
1/2 TSP onion powder
1/2 TSP dried basil
1 egg
4 TBSP sharp white cheddar
3 small baby bella mushrooms, chopped small
1/2 small onion, chopped small
1/4 green pepper, chopped small
2 cups Mom’s Spaghetti Sauce

Instructions:

Preheat oven broiler on high.
Slice off ends of each zucchini, then use a vegetable peeler to make thin slices along the length of the zucchini. You should have thin flexible ribbons. Don’t worry if some of them tear, you will have plenty to work with.
After you have made your zucchini ribbons, place them in a single layer on a large sheet pan that has been sprayed with non-stick spray. Spray top of zucchini and season with salt and pepper. If you do not have a large enough baking sheet to hold all of your zucchini ribbons, work in batches. Place under broiler rack for 4 minutes, until tender and slightly brown. Set aside to cool enough to handle.
Change oven setting to 350°.
In a medium bowl, mix together ricotta cheese, garlic and onion powder, basil and egg. Set aside.
Sauté Mushrooms, onions and green pepper with non-stick olive oil spray and salt and pepper until tender, about 5 minutes. Remove from heat.
Next, line bottom of a 13” X 9” casserole dish with 2 cups of Mom’s Spaghetti Sauce.
To assemble your zucchini cannelloni, take 4-5 zucchini ribbons and lay them on a work surface overlapping slightly, Place 2 TBSP of you ricotta filling in the center and roll them to form your “pasta.” Continue until you have 12 cannelloni. Place each in your casserole dish and leave room so they are not touching. Top with cheddar cheese and sautéd vegetables.
Cover with aluminum foil and cook in oven for 30 minutes.