Oh My Veggies · by Nicole★ 5.0 (3)
Zucchini cannelloni
NUTRITION · PER SERVING55M COOK
CAL 17%·PRO 34%
CARBS 18G20% OF CAL
4G FIBER9G OTHER5G TOTAL SUGAR
FAT 23G60% OF CAL
13G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini strips rolled with ricotta, cheese, and herbs, then baked in tomato sauce. A lighter vegetarian alternative to traditional pasta cannelloni.
mainitalian🥧 baking dish🍳 skillet🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 4 large zucchini
- 2 tsp olive oil
- 1/2 onion (finely diced)
- 250 g silverbeet (stalks removed and chopped, leaves finely chopped, chard)
- 1 clove garlic (minced)
- juice of half a lemon
- 500 g ricotta
- 1/4 cup basil leaves (chopped)
- 1/4 cup parsley (chopped)
- 3/4 cup grated cheddar cheese (1/4 cup reserved for the topping)
- grated nutmeg
- salt and pepper to taste
- 1 cup tomato passata or pasta sauce of your choice
At a glance
PER SERVING · TIME 55M
CAL 17%·PRO 34%
CARBS 18G20% OF CAL
4G FIBER9G OTHER5G TOTAL SUGAR
FAT 23G60% OF CAL
13G SAT10G 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
- 20m
- Cook
- 35m
- Sodium
- 750mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 623mg
- Calcium
- 467mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 750MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.