There’s nothing quite as comforting as a pasta casserole fresh from the oven. And when zucchini season comes around, there’s nothing more delicious than this zucchini cannelloni casserole. Thin zucchini ribbons wrap around a filling made of more zucchini, spinach, ricotta and Parmesan cheese. The cannellonis are then nestled into a garlicky tomato sauce and baked until bubbly. Trust us when we say it’s just as satisfying and tasty as hearty pasta noodles, but cuts out more than half the carbs!
Quick tip: When cans of whole peeled tomatoes are on sale, we stock up and chop them ourselves. To make easy work of it, we use clean kitchen shears to cut up the tomatoes while they’re still in the can. This trick gives us diced tomatoes in seconds – without a tomato-stained cutting board or counter to clean afterward.
Yields
Total Time
Prep Time
Ingredients
- 1 Tbs. olive oil
- 2 cloves garlic, minced
- 1 (28 oz.) can plum tomatoes, chopped, juice reserved
- 3 medium zucchini, trimmed
- 2 cups frozen spinach, thawed, squeezed dry
- 3/4 cup ricotta cheese
- 1/4 cup grated Parmesan
- Fresh basil leaves (optional)
Instructions
PrintIn skillet over medium heat, add oil and garlic; cook 30 sec. Add tomatoes with juice and 1/4 tsp. salt. Bring to a boil; reduce heat to medium-low. Cook until thick, 20 min.
Heat oven to 400°F. Using peeler, cut 10 ribbons from one side of each zucchini. Flip; repeat. Chop remaining zucchini scraps; microwave 1 min. Pat dry. Mix in spinach and cheeses. Lay 5 ribbons overlapping. Add 1/4 cup filling; roll up. Repeat. Spread sauce in 13”x9” baking dish; add rolls. Bake 20 min. Add basil.
Nutrition
- Calories: 200 kcal
- Fat: 11 gram
- Saturated Fat: 5 gram
- Protein: 12 gram
- Carbohydrate: 14 gram
- Fiber: 5 gram
- Cholesterol: 25 mg
- Sugar: 7 gram
- Sodium: 660 mg
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