Ingredients
5 zucchini
1 tbsp olive oil
500g passata
3 parmesan
grated, for topping
100g bocconcini
250g frozen spinach
for filling
250g ricotta
for filling
1 egg
for filling
2 parmesan
grated, for filling
Equipment
- 1 Mandolin slicer
- 1 Grill pan
- 1 Saucepan
- 1 Ovenproof lasagne dish
- 1 Oven
Instructions
- Top and tail zucchinis and slice as thinly as possible lengthwise – approximately 2mm. You could use a mandolin slicer if you have one. Heat a grill pan over high heat. Brush zucchini slices with olive oil and cook for 1-2 minutes, each side, until cooked through.
- To make filling, place frozen spinach in a saucepan over low heat and cover with a lid. Cook for 4-5 minutes until soft. Drain and set aside until cool. Combine with ricotta, egg, 2 tbs parmesan and season well.
- Lay 3-4 slices of zucchini (less if zucchini are larger) on a board in front of you, long edges overlapping slightly. Place a large scoop of filling at one end. Gently lift up the edges and roll to enclose. Repeat with remaining ingredients.
- Preheat oven to 200C (180C fan-forced). Pour about 1/3 of the passata into the bottom of a small ovenproof lasagne dish. Place filled and rolled zuc-cannelloni on top of the passata so it fits snuggly. Top with remaining passata. Sprinkle over the 3 tbs parmesan and dot the top with roughly torn bocconcini. Bake for 25 minutes until golden and bubbling.
Notes
Tip
The quantity of zucchini required will depend on their size. Larger or thicker zuchs would make the rolling stage a little easier to manage.
Tip
Don’t overcook the zucchini when char-grilling as it will be cooking again in the oven. You just need it to be soft enough to roll without breaking.
Variation
You could top the cannelloni with a traditional béchamel but this contains flour, so I've opted for a tomato and mozzarella topping instead.
Variation
Try a pumpkin and ricotta filling if spinach isn't your thing.
