Indulge Guilt-Free: Delicious Low Carb Spinach and Ricotta Zucchini Cannelloni Recipe
Discover a dinner that effortlessly combines ease, health, and incredible flavor: Spinach And Ricotta Zucchini Cannelloni. Baked to perfection until the cheese is gloriously bubbling and golden, this dish is so utterly irresistible, you’ll find it hard to stop at just a few cannelloni – or even six! It’s the perfect answer for anyone craving hearty Italian comfort food without the carb overload.
Imagine rich, creamy spinach and ricotta expertly stuffed into tender zucchini tubes, creating a magnificent, low-carb, guilt-free, and incredibly satisfying healthy dinner. This recipe transforms humble zucchini into an elegant and robust dish that will quickly become a family favorite.
Why Choose Zucchini Cannelloni? A Healthy & Flavorful Pasta Alternative
Who ever said low-carb eating had to be boring? Certainly not us! For those who, like me, adore pasta, carbs, and all things deliciously bready, finding healthier, lower-carb options has become an exciting culinary adventure. And let me tell you, zucchini is proving to be an absolute game-changer in this quest.
Following the tremendous success of our Creamy Sun Dried Tomato + Parmesan Chicken Zoodles – a recipe that quite literally exploded across the internet – it’s clear that a vast number of people are actively seeking out delicious and nutritious alternatives to traditional pasta dishes. We understand that craving for comforting meals, and we’re here to show you that you don’t have to sacrifice flavor for health. This Spinach and Ricotta Zucchini Cannelloni is our latest, equally fantastic answer.
This innovative recipe ingeniously uses zucchini, sliced into wide, thick ribbons, to perfectly mimic the structure of traditional pasta. These versatile zucchini slices become the ideal “no-pasta” lasagna sheets or elegant cannelloni tubes, ready to cradle a luscious filling. Not only does this method drastically cut down on carbohydrates, but it also infuses the dish with the subtle, earthy goodness of fresh vegetables.
The Heart of the Dish: Creamy Spinach and Ricotta Filling
At the core of this extraordinary dish is its rich, creamy spinach and ricotta filling. This isn’t just any filling; it’s a meticulously crafted blend designed to pack a serious punch of flavor. We combine fresh ricotta with wholesome spinach, infusing it with aromatic garlic and a generous helping of mozzarella cheese. The result is a smooth, velvety mixture that’s both savory and incredibly satisfying. Each bite delivers a burst of cheesy, garlicky goodness that perfectly complements the mild zucchini.
Once prepared, this delightful filling is carefully spooned onto the zucchini ribbons, which are then gently rolled up. These beautifully formed cannelloni are then nestled into a baking dish, ready to be transformed in the oven. It’s a simple process that yields spectacular results, making it an accessible recipe for cooks of all skill levels.
Mastering the Zucchini Ribbons: Tips for Perfect “Pasta”
Creating uniform zucchini ribbons is key to the success of this dish, and thankfully, it’s easier than you might think. While a mandolin will slice your zucchini into perfect, consistent ribbons in mere seconds, don’t worry if you don’t have one. You can absolutely achieve excellent results using a cheese slicer, a standard vegetable peeler, or even by carefully slicing the zucchini thinly with a sharp knife. The key is to aim for slices that are wide enough to roll and roughly uniform in thickness to ensure even cooking.
From personal experience, a mandolin often provides the most consistent and effortless results, but any method that yields pliable ribbons will work beautifully. Don’t be afraid to experiment to find what works best for you!
Baking to Golden Perfection
The final step is perhaps the most rewarding: baking these delightful zucchini cannelloni. Pop them into the oven and watch as the cheese topping transforms into a golden, bubbling marvel. As they bake, your kitchen will fill with the irresistible, mouthwatering aromas of melted mozzarella and fragrant garlic – a true symphony for the senses that promises a delicious meal ahead.
Once baked to perfection, serve these cannelloni straight out of the baking dish. We believe plates are entirely overrated when it comes to enjoying such a comforting and indulgent meal. Dig in and savor every bite of this extraordinary, low-carb creation. Prepare yourself for a dish that is bursting with flavor, incredibly creamy, and oh-so-satisfying. So. Much. Cheese. You won’t regret it!
Why You’ll Love This Healthy Zucchini Cannelloni
- Perfect for Low-Carb Lifestyles: If you’re following a keto, low-carb, or gluten-free diet, this recipe is a dream come true. It offers all the satisfaction of traditional cannelloni without the heavy carb count.
- Packed with Nutrients: Zucchini provides vitamins C and K, while spinach is a powerhouse of iron and vitamin A. Ricotta adds protein and calcium, making this a truly wholesome meal.
- Incredibly Flavorful: The combination of creamy ricotta, savory spinach, aromatic garlic, and gooey mozzarella creates a depth of flavor that will impress even the most discerning palates.
- Easy to Make: Despite its gourmet appearance, this dish is surprisingly simple to prepare, making it ideal for weeknight dinners or casual entertaining.
- Versatile: While delicious as is, you can easily customize this recipe. Add a pinch of nutmeg to the spinach, a dash of red pepper flakes for heat, or even some finely chopped herbs like basil or parsley to the filling.
Tips for Success
- Prevent Watery Zucchini: Zucchini has a high water content. After slicing, you can lay the ribbons on paper towels, sprinkle lightly with salt, and let them sit for 15-20 minutes. Then gently pat them dry to remove excess moisture. This helps prevent the final dish from becoming too watery.
- Squeeze Spinach Dry: If using frozen spinach, ensure you thaw it completely and squeeze out as much liquid as possible. Excess water will make your ricotta filling runny.
- Don’t Overfill: While it’s tempting to load up the cannelloni, overfilling can make them difficult to roll and more prone to bursting. 1-2 tablespoons of filling per roll is usually sufficient.
- Make Ahead Option: You can assemble the cannelloni a day in advance, cover the baking dish, and refrigerate. When ready to bake, just add a few extra minutes to the cooking time.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently in the oven or microwave.
More Delicious Low-Carb and Pasta-Inspired Recipes to Try:
Still craving that comforting Italian feel, with or without the carbs? Explore these other delightful options:
Classic Spinach Ricotta Manicotti (Cannelloni)
Hearty Turkey, Sweet Potato and Kale Cannelloni
Savory Sausage Eggplant Lasagna With Ricotta Pesto
Comforting Chicken, Pumpkin and Ricotta Lasagna
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Spinach And Ricotta Zucchini Cannelloni
Ingredients
- 2 large thick Zucchini washed and unpeeled
- 14 oz can crushed tomatoes or pasta sauce of choice/Passata
- 18 oz frozen spinach thawed
- 18 oz Ricotta
- 2 x-large eggs
- 3 cloves garlic, crushed or 2 teaspoons garlic powder
- 3/4 cup mozzarella cheese divided
- 1 pinch salt to taste
Instructions
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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.
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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.
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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.
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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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
