Vegetarian Zucchini Cannelloni

Zucchini apocalypse got you down? Can’t think of more to do with those vegetables, which are threatening to take over your garden? There is still hope. I see a light at the end of the tunnel. It looks kinda like zucchini cannelloni…

This recipe was a real hit at my house. I love that the filling is lightened with the use of tofu and cottage cheese (don’t worry you can’t actually taste it). It also manages to use up a whole lot of those cherry tomatoes which are taking a page out of the zucchini’s book and running rampant.
    

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegetarian Zucchini Cannelloni

Print Recipe
Serves: 2-4

Ingredients

  • 1-2 large zucchini
  • Filling:
  • 1/2 a large yellow onion (small dice)
  • 1 red pepper (small dice)
  • 3 cloves garlic (minced)
  • 1/2 lb extra firm tofu (crumbled)
  • 1 cup cottage cheese
  • 1/2-3/4 cup grated Parmesan
  • 1/4 cup chopped basil
  • 1/2 cup chopped parsley
  • 1/4 cup finely chopped chives
  • salt to taste
  • pepper to taste
  • 1 1/2 cups tomato sauce (any kind)
  • Topping:
  • 1 cup halved cherry tomatoes
  • extra filling
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped chives

Instructions

1

Slice zucchini on a mandolin thinly in large strips. In a large sauté pan, cook the zucchini gently. You just want them to be more pliable to roll (a few minutes per side). Set aside.

2

Sauté the onion until translucent. Add the red pepper and garlic and sauté until softened. Allow to cool. Combine the tofu, cottage cheese and parmesan in a bowl. Add the chopped herbs and the cooled pepper mixture. Season to taste.

3

Preheat the oven to 350 degrees F. In a 9x13 inch (or 9x9 inch) pyrex, spread the tomato sauce on the bottom. Place 3 slices of the cooled zucchini slightly overlapping on a board. Add a heaping 1/4 cup of filling and roll the zucchini over the filling. Repeat until all the filling has been used.

4

Place the zucchinis with the end side down in the tomato sauce. Top with cherry tomatoes, any extra filling and Parmesan cheese. Bake for 15-20 minutes or until hot and the cheese has melted.

 

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