Ricotta And Zucchini Cannelloni Recipes
GORDON RAMSAY'S ZUCCHINI CANNELLONI WITH RICOTTA & PINE NUT
Make and share this Gordon Ramsay's Zucchini Cannelloni With Ricotta & Pine Nut recipe from Food.com.
Provided by Valerie Dalton
Categories < 4 Hours
Time 1h5m
Yield 2 , 2 serving(s)
Number Of Ingredients 9
Steps:
- Slice the zucchinis lengthwise using a mandolin and blanch in boiling salted water. Place the strips on a tray and brush with the olive oil.
- Mix the ricotta, lemon juice and seasoning to taste, and then fold in the pine nuts and chopped herbs. Place a small tspful of ricotta mixture on one end of a zucchini strip and roll up. Repeat until the cheese filling has been used up.
- Arrange the zucchini cannelloni on a plate and grate over some black pepper. Drizzle with a little olive oil and balsamic vinegar and serve.
Nutrition Facts : Calories 572, Fat 45.3, SaturatedFat 22.1, Cholesterol 125.5, Sodium 220.4, Carbohydrate 13.2, Fiber 1.6, Sugar 2.9, Protein 30.3
ZUCCHINI RICOTTA BAKE
I have made this lasagna-like zucchini casserole frequently over the years and shared the recipe with many. Recently, my daughter had some heart trouble, so I adapted the recipe to cut fat and calories. We think this version is just as delicious. -Eleanor Hauserman, Huntsville, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 150 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 513mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
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