Cafe Delites · by Karina Carrel★ 4.4 (7)
Spinach And Ricotta Zucchini Cannelloni
NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 28%
CARBS 15G26% OF CAL
4G FIBER0G ADDED4G INTRINSIC7G OTHER4G TOTAL SUGAR
FAT 13G52% OF CAL
8G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini slices rolled with spinach and ricotta filling, baked with tomato sauce and melted cheese. Creamy and satisfying with a low-carb twist on traditional cannelloni.
mainitalianpasta🥧 baking dish🔥 ovenvegetarian
View the full recipe on Cafe Delites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 large thick Zucchini (washed and unpeeled)
- 14 oz can crushed tomatoes (or pasta sauce of choice/Passata)
- 18 oz frozen spinach (thawed)
- 18 oz Ricotta
- 2 x-large eggs
- 3 cloves garlic, crushed (or 2 teaspoons garlic powder)
- 3/4 cup mozzarella cheese (divided)
- 1 pinch salt to taste
At a glance
PER SERVING · TIME 40M
CAL 11%·PRO 28%
CARBS 15G26% OF CAL
4G FIBER0G ADDED4G INTRINSIC7G OTHER4G TOTAL SUGAR
FAT 13G52% OF CAL
8G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 324mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 726mg
- Calcium
- 366mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 324MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.