Courgettes Ricotta Cannelloni Recipes

RICOTTA AND ZUCCHINI CANNELLONI

Ricotta and Zucchini Cannelloni image

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

Ingredients

1 1/2 cups (180g) frozen peas (easy peasy!)
2 eggs
1 1/2 cups (360g) fresh firm ricotta
2 cups (50g) baby spinach leaves, roughly chopped
1/4 cup finely chopped mint
2 teaspoons finely grated lemon rind (a tasty trick)
Sea salt and cracked black pepper, to taste
3-4 zucchinis (courgettes), thinly sliced lengthways using a mandolin (you'll need about 24 long slices)
2 cups (500ml) tomato puree (passata)
1/2 cup (50g) grated mozzarella

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.

COURGETTES & RICOTTA CANNELLONI

Courgettes & Ricotta Cannelloni image

BBCfood.com is where you can find this recipe. This recipe intrigued me when I read it, so I posted it. Courgettes are a type of zucchini that looks like a ridged cucumber. However, courgettes are usually served warm and not eaten cold.

Provided by Manami

Categories Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 onion, chopped
olive oil
4 courgettes, grated
2 garlic cloves, crushed
1 lemon, zest of
250 g ricotta cheese, with
black pepper
50 g fresh parmesan cheese, grated (1.75 oz)
700 g passata tomato sauce (24.75 oz) or 700 g good pasta sauce (24.75 oz)
1 (250 g) packet fresh lasagna sheets (8 oz)
salt, to taste
fresh ground black pepper, to taste
crushed red pepper flakes, to taste (optional)

Steps:

Heat the oven to 430ºF.
Fry the onion in 2 tbsp oil until soft.
Add the courgette and garlic, cook until soft.
Off the heat, stir in the zest and half of each cheese.
Season.
Pour half the sauce into a baking dish.
Spread the courgette mixture down the centre of each lasagne sheet and roll into tubes.
Lay on top of the sauce, seam-side down.
Pour the rest of the passata over, dot with the remaining cheese.
Bake for 15 minutes until golden.

Nutrition Facts : Calories 495.6, Fat 13.4, SaturatedFat 7.7, Cholesterol 42.9, Sodium 1184.5, Carbohydrate 71.8, Fiber 7.2, Sugar 13.4, Protein 25

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