Today's juicy zucchini cannelloni with spinach, ricotta and tomato sauce. A delicious and low-calorie recipe for hot days!
Fed up with stuffed zucchini or zucchini as a simple side dish?
If you are looking for a zucchini recipe of a different kind, vegetarian Zucchini cannelloni try
This recipe is a great and simple vegetarian dish. The Oven recipe makes long full, provides a lot of protein and few calories. Perfect for after work or lunch break!
As a zucchini fan, you should also check out these recipes: Zoats for breakfast, Juicy zucchini lasagna.
Ingredients for the zucchini cannelloni
We simply replace the pasta dough with zucchini. This makes the cannelloni low carb, healthy and very low in calories.
Zucchinis should be on our menu much more often anyway. 100 grams have 19 calories. But the green and yellow vegetable provides potassium, iron, calcium, zinc, vitamins A and C and lots of B vitamins. In short: zucchinis are really healthy!
You simply must try these green spelt patties with zucchini!
As a substitute for pasta, they help us save carbohydrates. And that can not hurt in between :)
The filling consists of ricotta and spinach. Ricotta provides plenty of protein. The Italian cream cheese is very versatile. From Desserts like our Energyballs with fruits to savory dishes such as cannelloni goes with ricotta actually everything.
By the way, the cream cheese is ideally suited for low carb cooking. It has only 0.3 grams of carbohydrates per 100 grams. But 9.5 grams of protein.
The spinach provides flavor, color and important nutrients. It scores with just 12 calories per 100 grams. And thus fits perfectly into the Zucchini cannelloni with few calories.
And then, of course, there are lots of delicious herbs. Basil, oregano and rosemary round off the tomato sauce.
Recipe for zucchini cannelloni low carb
The recipe is enough for one casserole dish. Two people will be easily satisfied.
It is important that you squeeze the spinach well, otherwise the vegetarian cannelloni will be very watery and fall apart.
Quick zucchini pizza bites with fresh basil
Zucchini cannelloni vegetarian
Ingredients
- 2 Zucchini
- 50 g Leaf spinach frozen
- 100 g Ricotta
- 1 Onion
- 300 g Tomatoes chopped
- 1 Handful Basil chopped
- 2 Branches Oregano
- 1 Branch Rosemary
- Salt, pepper, curry powder
Anleitung
- Preheat the oven to 180°.
- Chop the onion and fry it with a little olive oil. Add tomatoes, basil, oregano and rosemary. Season with salt, pepper and curry. Let the tomato sauce simmer a little longer.
- Thaw the spinach and squeeze out the water with your hands.
- Cut the zucchini lengthwise into thin slices. Fry them in the pan on each side until they bend easily. This usually only takes about 2 minutes.
- Meanwhile, mix ricotta, spinach, salt and pepper in a bowl.
- Take the zucchini out of the pan and let it cool a bit. Spread the ricotta mixture on the zucchini slices.
- Role the Zucchini cannelloni. Fix the rolls best with a Toothpick. Put it in the baking dish. Finally, add the tomato sauce.
- And then the low carb zucchini cannelloni go into the oven for 15 minutes. Done!
Notes
- 20.4 g carbohydrates
- 6,8 g protein
- 2,4 g fat
Nährwerte
By the way, a green salad goes perfectly with it. Simply with delicious Lemon oil and vinegar and your vegetarian dishes are ready. Zucchini cannelloni. Yummy! :)
Our conclusion
Low carb cannelloni are super easy to prepare and ready to eat in minutes. Perfect for the office or for the end of the day. With us this recipe will definitely end up more often on the plates :)
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