| Zucchini Cannelloni |
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| Servings | Prep Time |
| 4 serves | 20 minutes |
| Cook Time |
| 35 minutes |
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Ingredients
Servings: serves Units:
5 large zucchini (can be substituted for eggplant) 1 small Onion finely diced 250 grams baby spinach roughly chopped 40 grams butter 2 cloves garlic minced 500 grams cottage cheese 30 grams basil finely chopped 10 grams continental parsley finely chopped 1 1/2 cups cheese grated 1 tsp sea salt 1 tsp black pepper 400 ml tomato puree canned
Instructions
- Thinly slice zucchinis lengthways, approximately ½ cm thick.
- Place butter in a pan on medium heat, then cook zucchini slices on each side until lightly browned. Remove zucchini from pan and set aside on a plate for later.
- Brown off the onion and garlic in the pan.
- Add baby spinach and cook until wilted.
- In a bowl, mix the cottage cheese, herbs, garlic, onion, baby spinach, salt and pepper.
- On a plate or chopping board lay out 2-3 slices of zucchini so they are slightly overlapping.
- Place a spoonful of the mixture across the zucchini slices, then roll. Ensure that mixture is completely wrapped in zucchini. Repeat until all mixture has been used.
- Place in a butter lined baking dish.
- Pour tomato puree over the top of zucchini rolls and top with grated cheese.
- Bake in a moderate oven for 20-35 minutes or until golden.
Nutrition Information
Nutrition Facts
Zucchini Cannelloni
Amount Per Serving
Calories 644 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 28g 140%
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 133mg 44%
Sodium 1732mg 72%
Potassium 1397mg 40%
Total Carbohydrates 23g 8%
Dietary Fiber 5g 20%
Sugars 9g
Protein 43g 86%
Vitamin A 172%
Vitamin C 94%
Calcium 85%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.
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