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Zucchini Cannelloni with Fresh Tomato Sauce

Total Time
1 hr 25 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

uncooked zucchini

4 medium

extra virgin olive oil

1 tsp

garlic clove(s)

2 medium clove(s), smashed

crushed red pepper flakes

1 pinch

kosher salt

¼ tsp, plus extra for salting water

part-skim ricotta cheese

1 cup(s)

grated Parmesan cheese

1 cup(s), Parmigiano-Reggiano suggested

basil

2½ oz, 1 bunch, cut into chiffonade, divided

extra virgin olive oil

1 tsp

uncooked onion(s)

½ medium, diced

kosher salt

1 tsp, divided

crushed red pepper flakes

1 pinch

garlic clove(s)

2 medium clove(s), finely chopped

fresh tomato(es)

3 large, beefsteak variety, cored, seeded, diced

arugula

5 oz, baby variety

Instructions

  1. Slice off one side of each zucchini to expose a long, wide, flat area; reserve removed pieces.
  2. Using a mandoline, cut zucchini into 24 long, 1/8-inch-thick slices (6 from each zucchini).
  3. Dice reserved zucchini. (You only need 1 c diced zucchini for the filling; use the rest of the diced zucchini in another meal such as in a salad, soup or stir-fry.)
  4. Preheat oven to 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 filling. Bring pan to medium-high heat. Cook, stirring frequently, until garlic is golden and very aromatic, 1-2 minutes; remove and discard garlic. Add 1 c 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 1 ½ 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 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 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 2 1/2 Tbsp sauce

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