Ricotta and spinach zuc-cannelloni

Ricotta and spinach zuc-cannelloni


Serves 4


  • 5 zucchini
  • 1 tbs olive oil
  • 500 g passata
  • 3 tbs parmesan (grated)
  • 100 g bocconcini

For filling

  • 250 g frozen spinach
  • 250 g ricotta
  • 1 egg
  • 2 tbs parmesan (grated)


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 remaining ingredients 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 parmesan and dot the top with roughly torn bocconcini. Bake for 25 minutes until golden and bubbling.

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Serving Suggestions


  • The quantity of zucchini required will depend on their size. Larger or thicker zuchs would make the rolling stage a little easier to manage.
  • 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.
  • You could top the cannelloni with a traditional béchamel but this contains flour, so I've opted for a tomato and mozzarella topping instead.
  • Try a pumpkin and ricotta filling if spinach isn't your thing.
  • This recipe was created by Greer Worsley for Kidspot.

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