Burpee Garden Guide

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Zucchini Cannelloni

Zucchini Cannelloni topped with tomato sauce and melted mozzarella, served in an oval dish on a dark blue napkin.

Hold the meat sauce—and the pasta for that matter! This hearty baked dish includes layers of flavorsome green summer squash and a tasty trifecta of Italian cheeses.

Ingredients

  • 2 cups ricotta
  • 1 cup shredded mozzarella
  • 1 cup shredded parmesan
  • 2 eggs
  • 3 cloves grated garlic
  • ½ tsp salt
  • ½ tsp pepper
  • 4 large zucchini
  • Marinara sauce of choice

Instructions

  1. In a small bowl, combine ricotta, shredded mozzarella, shredded parmesan, eggs, grated garlic, salt and pepper. Stir well.
  2. Use a peeler to shave zucchini into ribbons.
  3. Pour a thin layer of marinara in the bottom of a baking dish.
  4. Lay 4 ribbons of zucchini on a cutting board, overlapping slightly. Put 2 Tbs cheese filling in the middle. Roll ribbon edges over the filling and place seam-side down in prepared baking dish. Repeat with remaining ribbons.
  5. Top filled zucchini with a little more sauce and sprinkle with some shredded mozzarella. Bake at 400 degrees Fahrenheit for 30-40 minutes or until bubbly and melted.