Zucchini Cannelloni with FreshTomato Sauce
2
Points®
Total time: 1 hr 10 min • Prep: 40 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
This recipe by Anne Burrell from OWN YOUR KITCHEN was adapted for WW with permission.
Ingredients
Garlic clove
2 clove(s), medium, smashed
Grated Parmesan cheese
1 oz, (250 ml) Parmigiano-Reggiano suggested
Garlic clove
2 clove(s), medium, finely chopped
Zucchini
4 medium
Extra virgin olive oil
1 tsp(s), (5 ml)
Crushed red pepper flakes
1 pinch(es)
Kosher salt
¼ tsp(s), (1 ml) plus extra for salting water
Part-skim ricotta cheese
1 cup(s), (250 ml)
Fresh basil
2½ oz, (70 ml) 1 bunch, cut into chiffonade, divided
Extra virgin olive oil
1 tsp(s), (5 ml)
Onion
½ medium, diced
Kosher salt
1 tsp(s), (5 ml) divided
Crushed red pepper flakes
1 pinch(es)
Tomato
3 large, beefsteak variety, cored, seeded, diced
Arugula
140 gm, (5 oz) baby variety
Instructions
1
Slice off one side of each zucchini to expose a long, wide, Yat area; reserve removed pieces.
2
Using a mandoline, cut zucchini into 24 long, 0.3-cm (1/8-inch) inch-thick slices (6 from each zucchini).
3
Dice reserved zucchini. (You only need 250 ml (1 cup) diced zucchini for the 2lling; use the rest of the diced zucchini in another meal such as in a salad, soup or stir-fry.)
4
Preheat oven to 180°C (350°F). Bring a medium saucepan of water to a boil.
5
Meanwhile, coat a large saute pan with oil; toss in 2 smashed garlic cloves and crushed red pepper for the 2lling. Bring pan to medium-high heat. Cook, stirring frequently, until garlic is golden and very aromatic, 1-2 minutes; remove and discard garlic. Add 250 ml (1 cup) diced zucchini and season with salt; cook, stirring often, until zucchini begins to soften, 3-4 minutes. Transfer zucchini to a medium mixing bowl; let cool.
6
Working in batches, boil zucchini slices until they begin to soften, about 1 minute. Use a slotted spoon to remove slices from pot; lay them out on a baking sheet (or two) to cool.
7
When diced zucchini mixture is cool, stir in ricotta, Parmesan and half of basil; season to taste.
8
Pat zucchini slices dry with paper towels; lay them on a work surface. Spoon 22 ml (1 1/2 Tbsp) ricotta mixture on the end of each zucchini slice; carefully roll up zucchini and return to baking sheet(s).
9
To make sauce, coat a large saute pan with oil and toss in onion; season with 2 ml (1/2 tsp) salt and crushed red pepper. Heat to medium; cook, stirring often, until soft and aromatic, 6-8 minutes. Toss in chopped garlic; cook, stirring frequently, 1-2 minutes more. Stir in tomatoes and remaining 2 ml (1/2 tsp) salt; cook for 8- 10 minutes more. Toss in remaining basil; set sauce aside.
10
Just before you add tomatoes to pan for sauce, put zucchini rolls in oven; bake 10 minutes to warm through.
11
Serve zucchini rolls over a bed of arugula, topped with tomato sauce; garnish with basil (optional).
12
Serving size: 2 rolls plus 37 ml (2 1/2 Tbsp) sauce
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