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 CannelloniPrint Recipe
- 1-2 large zucchini
- 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)
- 1 cup halved cherry tomatoes
- extra filling
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped chives
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.
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.
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.
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.