Name: Ricotta & Spinach Stuffed Zucchini "Cannelloni" with Tomato Sauce
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 3 eggs; 1 small pkg fresh basil; 3 cloves garlic; 1 ½ (227 g) blocks mozzarella cheese; 170 g Parmesan cheese; 1 ½ (425 g) pkgs ricotta cheese; 3 tbsp tomato paste; 3 (213 ml) cans tomato sauce; 6 medium zucchini squash; black pepper; Italian seasoning; salt

Ricotta & Spinach Stuffed Zucchini "Cannelloni" with Tomato SauceRicotta & Spinach Stuffed Zucchini "Cannelloni" with Tomato Sauce — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

3 eggs

1 small pkg fresh basil

3 cloves garlic

1 ½ (227 g) blocks mozzarella cheese

170 g Parmesan cheese

1 ½ (425 g) pkgs ricotta cheese

3 tbsp tomato paste

3 (213 ml) cans tomato sauce

6 medium zucchini squash

black pepper

Italian seasoning

salt

Instructions

Preheat oven to 205°C (400°F).

Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Coarsely grate mozzarella. Finely grate Parmesan.

When the water in the pot comes to a boil, remove lid, add the spinach and stir for a few seconds. Cook the spinach, uncovered, until wilted, 30-60 seconds. Once done, drain the spinach in a colander and rinse under cold water.

Using your hands, squeeze as much water from the spinach as you can, then transfer to a cutting board. Roughly chop spinach and transfer a large bowl.

Add basil, ricotta, eggs, salt, pepper, Parmesan, and half of the mozzarella to the bowl with the spinach. Stir until well combined.

Peel and mince or press garlic.

Divide tomato sauce between two baking dishes. Add garlic, tomato paste, and Italian seasoning (dividing evenly between baking dishes) and stir until combined.

Trim ends from zucchini; use a knife or vegetable peeler to slice zucchini lengthwise into very thin slices.

Place a heaping tablespoon of the ricotta mixture at one end of each zucchini slice. Roll up the slices and place in the baking dishes with the tomato sauce, leaving at least a ½-inch space between rolls.

Sprinkle remaining mozzarella over top of the cannelloni.

Place in the oven and bake until cooked through, 18-20 minutes.

To serve, divide cannelloni and sauce between plates and enjoy!

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