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Zucchini Cannelloni: So Cheesy & Comforting

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This dish presents tender zucchini slices rolled around a rich, savory ricotta and Parmesan cheese filling, baked in a creamy, luscious sauce. The top is generously covered with a golden, bubbly layer of melted mozzarella and Parmesan cheese, offering a delightful contrast in textures. Each bite delivers a harmonious blend of fresh zucchini, herbed cheese, and a comforting, cheesy finish, making it a satisfying and flavorful option for a low-carb, keto, or vegetarian meal.

Ingredients

Scale
  • 3 medium zucchini, about 1.5 lbs
  • 1 teaspoon salt, plus more for seasoning
  • 1 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 15 ounces ricotta cheese, whole milk
  • 1/2 cup grated Parmesan cheese, plus 1/4 cup for topping
  • 1 large egg
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/2 teaspoon black pepper
  • 1.5 cups heavy cream
  • 4 ounces cream cheese, softened
  • 1/4 teaspoon nutmeg
  • 1.5 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Prepare the zucchini: Wash and trim the ends of the zucchini. Using a mandoline or a sharp knife, slice the zucchini lengthwise into thin strips, about 1/8 inch thick. Lay the slices on paper towels, sprinkle with 1 teaspoon of salt, and let them sit for 15-20 minutes to draw out excess moisture. Gently blot the zucchini dry with more paper towels.
  3. Make the filling: In a large bowl, combine the ricotta cheese, 1/2 cup Parmesan cheese, egg, chopped parsley, chopped basil, and 1/2 teaspoon black pepper. Mix until well combined.
  4. Prepare the sauce: In a medium saucepan over medium heat, add olive oil. Sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the heavy cream, add the softened cream cheese, and nutmeg. Whisk continuously until the cream cheese is fully melted and the sauce is smooth and slightly thickened. Season with salt and pepper to taste.
  5. Assemble the cannelloni: Spread about 1/2 cup of the creamy sauce evenly over the bottom of the prepared baking dish.
  6. Lay a zucchini strip flat. Place about 1-2 tablespoons of the ricotta filling at one end of the strip and carefully roll it up. Place the rolled zucchini seam-side down in the baking dish. Repeat with the remaining zucchini strips and filling, arranging them snugly in the dish.
  7. Pour the remaining creamy sauce over the zucchini rolls, ensuring they are well covered. Sprinkle the shredded mozzarella cheese and the remaining 1/4 cup of Parmesan cheese evenly over the top.
  8. Bake for 25-30 minutes, or until the sauce is bubbly and the cheese topping is golden brown and melted.
  9. Remove from the oven and let it rest for 5-10 minutes before serving.

Notes

To prevent a watery dish, ensure you thoroughly salt and drain the zucchini slices before rolling.

For a firmer zucchini texture, you can briefly grill or pan-fry the zucchini strips for 1-2 minutes per side before filling.

Feel free to add finely chopped spinach (squeezed dry) or cooked mushrooms to the ricotta filling for extra vegetables and flavor.

This dish can be prepared ahead of time and refrigerated before baking. Add an extra 10-15 minutes to the baking time if baking from cold.

Nutrition

Find it online: https://schmausenjetzt.de/zucchini-cannelloni-so-cheesy-comforting/