Filed Under: cannelloni, Cheese, Food, gluten free, healthy food, italian food, meatless, parmesan cheese, Recipe, spinach, vegetarian recipe, zucchini recipe

Spinach and Cheese Zucchini Cannelloni – Gluten Free

April 19th, 2017

Excerpted from Vegetarian Any Day, by Carolyn Hemming and Patricia Green

If you're looking for nutrition, beauty and amazing flavour all together in a dish, look no further.
Servings
2 to 4
Ingredients
  • 1 Tbsp (15 mL) grapeseed oil
  • ¼ cup (60 mL) chopped onion
  • 1 tsp (5 mL) minced garlic
  • 1 cup (250 mL) tomato sauce
  • 1 tsp (5 mL) organic cane sugar or white sugar
  • 1¼ cups (300 mL) pressed cottage cheese
  • 1 large egg
  • 1 cup (250 mL) chopped spinach
  • 3 Tbsp (45 mL) chopped fresh basil
  • 2 Tbsp (30 mL) chopped fresh parsley
  • 2 to 3 large zucchini, peeled and sliced into 30 strips approximately 1½ to 2 inches (4 to 5 cm) wide and 5 to 7 inches (12.5 to 17.5 cm) long
  • 1/3 cup (75 mL) grated Parmesan cheese
  • Basil leaves, to garnish (optional)
Directions
  1. Preheat the oven to 350°F (180°C). Line a 13 × 9 inch (3.5 L) baking dish with parchment paper and set aside.

  2. Combine the oil, onion and garlic in a medium saucepan over medium heat. Sauté until the onion is soft and the edges are beginning to brown, 3 to 5 minutes.

  3. Reduce to a simmer, add the tomato sauce and sugar, and continue to cook for 2 to 3 minutes or until sauce is heated through.

  4. Spread half of the sauce in the bottom of the prepared pan and set the remainder aside.

  5. Mix the cottage cheese and egg in a medium bowl. Add the spinach, basil and parsley. Set aside.

  6. Place two strips of zucchini perpendicular to each other and overlapping (like a plus sign) on a clean, dry workspace, countertop or cutting board.

  7. Place 1 Tbsp (15 mL) of cottage cheese mixture in centre of the zucchini, where the two strips intersect. Fold over each of the four ends of the strips to create a small square packet.

  8. Place the packet on top of the sauce in the prepared baking dish. Continue to create packets with the zucchini and cottage cheese mixture until you have 15 packets in the sauce-lined baking dish.

  9. Spread the remaining sauce on top of zucchini packets. Sprinkle the top with Parmesan cheese.

  10. Bake in the oven for 25 to 30 minutes or until the edges are bubbling and golden. Garnish with basil (if using), and enjoy!

Spinach and Cheese Zucchini Cannelloni – Gluten Free
Ryan Szulc

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