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Home » Vegetarian Main Dishes » Zucchini cannelloni – vegetarian and pasta free

Zucchini cannelloni – vegetarian and pasta free

Published: Jun 24, 2013 · Updated: Dec 31, 2020 · This post may contain affiliate links.

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Zucchini cannelloni – vegetarian and pasta free
Zucchini cannelloni – vegetarian and pasta free
Zucchini cannelloni – vegetarian and pasta free
Zucchini cannelloni – vegetarian and pasta free
Zucchini cannelloni – vegetarian and pasta free
Zucchini cannelloni – vegetarian and pasta free
Zucchini cannelloni – vegetarian and pasta free
Zucchini cannelloni – vegetarian and pasta free

After a whirlwind couple of days by the beach (more about that later) it was back to reality last week, and a cold snap in Brisbane.

As I type this I’m intermittently warming my hands on a cup of tea, because I don’t deal well with the cold.

It seems I really have acclimatised to living in Brisbane, after growing up in the much colder Tasmania, because I really do feel the winters here now. Extra blankets now sit on top of the bed as I try to keep warm at night.

There are two things I love about winter however. The first is my wonderful husband getting in and warming my side of the bed at night, as I wash my face and brush my teeth before bed. This act makes him the best husband in the world, in my opinion.  The other is warming and comforting winter food, such as this Zucchini Cannelloni.

When I was grocery shopping the other day I came across some huge zucchini (courgettes) and was struck with what I thought, at the time, was the brilliant idea thinly slice the zucchini lengthways and use it to make cannelloni. But, it seems, according to Mr Google, someone else thought of it first. No matter, I still think it was a moment of genius, and I’m sticking to it.

While I’ve used zucchini here you could equally use eggplant, sweet potato, or even pumpkin. They would all be brilliant, and make for a much healthier alternative to pasta. Simply grill and fill with the ricotta mixture and top with sauce, grated cheese and bake. I’ve used Tomato Passata here to top the cannelloni, however feel free to use your favourite pasta sauce.

Finally, I’d like to congratulate Tracey Mackie, who was the lucky winner of my KitchenAid Artisan Hand Blender give away. Tracey has chosen the beautiful Almond Creme Hand Blender as her prize. Congratulations Tracey!

Zucchini cannelloni – vegetarian and pasta free
Zucchini cannelloni – vegetarian and pasta free
Zucchini cannelloni – vegetarian and pasta free

Zucchini cannelloni

Zucchini cannelloni – A delicious alternative to the usual pasta based cannelloni.
4.67 from 6 votes
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Course: Main Course
Cuisine: Italian
Keyword: Zucchini cannelloni
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Calories: 400kcal
Author: Delicious Everyday
4 servings

Ingredients

  • 4 large zucchini
  • 2 tsp olive oil
  • 1/2 onion finely diced
  • 250 g silverbeet stalks removed and chopped, leaves finely chopped, chard
  • 1 clove garlic minced
  • juice of half a lemon
  • 500 g ricotta
  • 1/4 cup basil leaves chopped
  • 1/4 cup parsley chopped
  • 3/4 cup grated cheddar cheese 1/4 cup reserved for the topping
  • grated nutmeg
  • salt and pepper to taste
  • 1 cup tomato passata or pasta sauce of your choice
US Customary – Metric

Instructions

  • Thinly slice the zucchini (courgettes) lengthways using a mandolin or knife. You want the slices relatively thin (approximately 5mm), but thick enough that they won’t disintegrate when cooked.
  • Heat a non stick frying pan over a medium low heat. Add some olive oil to a piece of paper towel and rub over the frying pan to lightly grease. Cook the zucchini on each side until cooked and lightly browned. Place on a plate to cool while you cook the remaining slices.
  • Once the zucchini is cooked add olive oil to the pan and add the onion and garlic, and cook until the onion is soft. Add the silver beet stalks and cook until softened before adding the leaves. Cook until the leaves are wilted. Add the lemon juice. Leave to cool.
  • Preheat the oven 180 celsius (350 Fahrenheit). Place the ricotta in a large bowl along with the 1/2 cup of cheese, herbs, nutmeg, silver beet, onions and garlic. Mix to combine and season to taste.
  • Take 3 slices of zucchini and lay on a chopping board lengthways so that they are slightly overlapping. Take a spoonful of the ricotta mixture and place along the short edge on the zucchini and roll up the zucchinni to cover the filling. Place in a lightly greased large (20cm x 28cm) baking dish. Repeat with the remaining mixture.
  • Top with the tomato passata or pasta sauce, if using, and top with remaining cheese. Bake for 20 to 25 minutes, or until the cheese is golden.

Notes

The cannelloni can be prepared up to 1 day ahead. Top with the passatta and cheese just before baking.

Nutrition

Calories: 400kcal | Carbohydrates: 19g | Protein: 24g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 85mg | Sodium: 405mg | Potassium: 1215mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5695IU | Vitamin C: 67mg | Calcium: 497mg | Iron: 3.9mg
Planning a Vegan Christmas?Check out the new Vegan Christmas Cookbook. It’s packed with tried and true holiday recipes.
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Reader Interactions

Comments

  1. Freya says

    August 20, 2018 at 10:46 am

    What other cheese could be used instead of cheddar?
    For example, parmesan?

    Reply
    • Nicole says

      September 12, 2018 at 6:52 am

      You could try parmesan, but I would mix it with some mozzarella so that it melts better.

      Reply
  2. [email protected] says

    March 08, 2015 at 5:25 pm

    It IS zucchini! OMG! This looks incredible! It’s like….carb-free-art!!

    Reply
  3. Becca @ Amuse Your Bouche says

    July 01, 2013 at 8:47 pm

    This looks seriously good, I don’t think I’d even miss the pasta!

    Reply
  4. Kiersten @ Oh My Veggies says

    June 28, 2013 at 10:43 am

    This is brilliant! I hope I get lots of zucchini from the garden this summer so I can make this! 😀

    Reply
  5. Sylvie @ Gourmande in the Kitchen says

    June 27, 2013 at 4:31 pm

    This sounds perfect for when the weather gets cooler, And I have to agree with you, husbands make great bed warmers!

    Reply
  6. Yasmeen | Wandering Spice says

    June 26, 2013 at 8:03 am

    What a lovely husband you have there (and thank goodness for bed warmers – the best!!)

    We often make lasgne with zucchini but I am definitely going to try your beautiful canelloni next time for a bit of variation! They look soooo tempting in this weather.

    Reply
  7. ATasteOfMadness says

    June 25, 2013 at 1:49 pm

    I agree. Your husband deserves an award, that’s so sweet!
    Now I think I could eat this everyday. This looks great!

    Reply
  8. Jocelyn (Grandbaby Cakes) says

    June 25, 2013 at 11:05 am

    This just looks insanely delicious!! Wow!

    Reply
  9. Claire @ Claire K Creations says

    June 25, 2013 at 10:05 am

    Even if you weren’t the first to think of them they still look delicious Jennifer! Great alternative to pasta.

    Reply
  10. Kankana says

    June 25, 2013 at 9:04 am

    aaw aren’t we lucky wives. I am like you, and I don’t deal with cold very well. My husband does the same for me during winter and he always gets extra kisses for that 🙂 As for the zucchini cannelloni – love the idea!

    Reply
  11. Anne ~ Uni Homemaker says

    June 25, 2013 at 5:08 am

    I love cannelloni and love that you used zucchini instead of pasta. Very clever and it looks delicious! Lovely post.

    Reply
  12. Maureen | Orgasmic Chef says

    June 24, 2013 at 9:32 pm

    5 stars
    I’m happy to give you credit for this 🙂 It’s beautiful!

    Reply
  13. thelittleloaf says

    June 24, 2013 at 6:36 pm

    Who cares if other people have come up with this before – the idea came to you on a whim so I reckon you can take it as personal genius 🙂
    These look really delicious – I’m a big fan of pasta but it’s nice to ring the changes sometimes and I do love zucchini (or courgettes as we call them!)

    Reply
  14. Laura (Tutti Dolci) says

    June 24, 2013 at 4:21 pm

    I love cannelloni, this is such a delicious and nutritious spin on a comforting meal!

    Reply
  15. Rosa says

    June 24, 2013 at 3:40 pm

    A wonderful idea! That dish looks mighty scrumptious and irresistible.

    Cheers,

    Rosa

    Reply
  16. Jasmine | The Gluten Free Scallywag says

    June 24, 2013 at 12:32 pm

    Delicious! I love a good vego canneloni, especially one that has extra veggies in it. I make cannelloni with super thin crepes as an alternative, but I’ll have to try this out. I’ve used veggies instead of lasange sheets before too – nom nom nom….

    Cute hubby, you’ve got there, mine does the same for me, so thoughtful.

    Reply
    • Jennifer says

      June 24, 2013 at 12:52 pm

      I love the crepe idea Jas. I’ll have to try that 🙂 And I’m glad I’m not the only one with such a thoughtful hubby. Gotta love them all the more when they do things like this.

      Reply
  17. jenny @ hello great health says

    June 24, 2013 at 12:13 pm

    5 stars
    you have outdone yourself here Jennifer! i love it. perfect for this cold weather. i cannot wait to try. i will report back when i do. jen x

    Reply
    • Jennifer says

      June 24, 2013 at 12:42 pm

      I hope you enjoy it Jenny 🙂 I’m already planning on making this again, it really was delicious, and felt much lighter than the pasta version.

      Reply
  18. Kiran @ KiranTarun.com says

    June 24, 2013 at 11:17 am

    Your man is a keeper! And this recipe is so drool-worthy 🙂

    Reply
    • Jennifer says

      June 24, 2013 at 11:59 am

      He is indeed. I have to pinch myself at how lucky I am somedays. 🙂

      Reply
  19. Amanda says

    June 24, 2013 at 10:46 am

    Very nice idea and a clever way to slip another serve of veggies into a meal. My kids will eat almost anything if it has cheese on top.

    Reply
    • Jennifer says

      June 24, 2013 at 11:58 am

      Cheese is always a bit of a converter isn’t it 🙂

      Reply
  20. Tess Thomson says

    June 24, 2013 at 9:40 am

    5 stars
    Mmmmmmmm!!! Looks and sounds like another delicious recipe 🙂 x

    Reply
  21. Sneh | CooK Republic says

    June 24, 2013 at 9:14 am

    Gorgeous recipe! And you have a good man there Jen .. so thoughtful 🙂 x

    Reply
    • Jennifer says

      June 24, 2013 at 9:43 am

      Yes I do, I’m very lucky 🙂

      Reply

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Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

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