Zucchini Cannelloni – LEAH ITSINES

Zucchini Cannelloni

Oh my goodness, how GOOOOD is this zucchini cannelloni!?It's SO light, simple and bloody delicious! 

Serves 6
5 large zucchinis, sliced thinly lengthways 
2 garlic cloves, crushed
500g light ricotta
100g dodoni feta
250g frozen spinach, thawed 
1/2 tsp nutmeg 
1/4 tsp chilli flakes 
2.5 cups nap sauce 
5 basil leaves + more to serve  
Salt and pepper to taste 
Olive oil - for cooking
4 tbsp parmesan cheese


  1. Pre-heat oven to 180 degrees celsius. 
  2. In a large pan, heat a small splash of olive oil over medium to high heat. 
  3. Lay the zucchini flat in the pan and cook for 2-3 minutes, or until lightly golden. **These shouldn't be cooked too much, if they get too soft they may be difficult to roll. Once cooked, set aside to cool down. 
  4. In a large mixing bowl, add ricotta, spinach, feta, garlic, nutmeg, chilli, basil and a generous pinch of salt and pepper. Mix well. 
  5. Lay one piece of the cooked zucchini flat on the bench and place 1 tbsp of mixture at one end. Roll towards the other end, wrapping tightly. 
  6. Lay the zucchini flat in a deep baking tray (zucchini end side down so it doesn't unravel) and repeat with the rest of the mixture. 
  7. Pour napolitain sauce over the top and sprinkle the parmesan. Place into the oven for 30 minutes.
  8. Serve! 

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