Ricotta and zucchini cannelloni

A light and lovely take on traditional cannelloni that uses zucchini strips in place of pasta.

Ricotta and zucchini cannelloni Credit: Donna Hay

• serves

  4-6

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 1½ cups (180 g) frozen peas
• 2 eggs
• 1½ cups (360 g) fresh firm ricotta
• 2 cups (50 g) baby spinach leaves, roughly chopped
• ¼ cup finely chopped mint
• 2 tsp finely grated lemon rind
• sea salt and cracked black pepper, to taste
• 3–4 zucchini (courgettes), thinly sliced lengthways using a mandolin (you’ll need about 24 long slices)
• 2 cups (500 ml) tomato puree (passata)
• ½ cup (50 g) grated mozzarella

Instructions

1. Preheat oven to 180°C (350°F).
2. Place the peas in a colander and rinse them under hot running water to thaw. Drain well and place in a big bowl.
3. 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.
4. Place 1 heaped tablespoon of the pea mixture at one end of each slice of zucchini. Roll up the slices to enclose the filling.
5. Pour the puree into a 22 cm x 30 cm (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.
6. Wear your oven gloves to take the dish from the oven and allow to cool a little, before spooning onto serving plates. 

 

This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.