This link is only accessible via the Roczen app
A healthy version of an Italian traditional dish. A comforting, creamy recipe that can be adapted to any plan.
1.
Wash and slice the zucchini lengthwise with a thickness of 5 mm, grill or bake for 15 minutes at 338°F (170°C).
2.
Cook the spinach in a pan until completely dry of any water. Cut them finely and let them cool.
3.
In a large bowl add the ricotta, two spoons of parmesan, the spinach well drained, the mozzarella cut into small cubes, the egg, salt and pepper. Mix everything well.
4.
In a cup prepare the tomato sauce adding the passata, the basil cut, the oregano, salt, pepper, and a bit of olive oil.
5.
In a baking pan start adding a couple of spoons of tomato sauce to cover all the base.
6.
Now one by one take the slice of zucchini, add a spoon of ricotta filling and close the zucchini in a roll around the ricotta. Place the rolls in the baking pan.
7.
Once filled all the pan, cover the rolls with tomato sauce and sprinkle the top with parmesan.
8.
Cook it for 30 min in the oven preheated to 338°F (170°C).
9.
Once the surface is bubbling they are ready.
10.
Turn off the oven and let the cannelloni rest for about 10 min.
11.
Serve it with your protein and enjoy it!
12.
Tip
You can also add the protein inside the cannelloni, for example, shredded chicken and pancetta. Serve with vegetables or salad to ensure a balanced meal. For low carb, reduce cheese or use low fat.
Cost-saving tips