Zucchini Cannelloni

Zucchini Cannelloni

Discover our delicious recipe for Zucchini Cannelloni. Indulge in these flavorful zucchini rolls stuffed with a delicious filling, providing a light and healthy alternative to traditional cannelloni. Experience a burst of flavors without any guilt!

Preparation 30 min
Cooking 30 min
Portion 4

Nutrition Facts (per serving)



  • 1 recipe of easy tofu "Ricotta" (or a 400g (14 oz) container of light ricotta cheese)
  • 60 ml (1/4 cup) finely chopped fresh basil leaves
  • 2 cloves garlic, finely chopped (approx. 10 ml or 2 tsp minced garlic in a jar)
  • 2-3 medium green zucchini (or a very large zucchini from your garden!)
  • 180 ml (3/4 cup) no-salt-added tomato sauce
  • Grated Parmesan or mozzarella cheese, to taste (optional)

Note: Fresh basil can be replaced by 15 ml (1 tbsp) of dried basil. 

For a low FODMAP version, use potted garlic flower and tomato coulis (passata).


  1. Prepare the tofu "ricotta".
  2. Stir basil and garlic into ricotta. Set aside.
  3. Preheat the oven to 350°F (180°C).
  4. Using a vegetable peeler, peel zucchini lengthwise to create long ribbons. Twist zucchini to form ribbons on all sides without using the center (See Note)
  5. In the bottom of a 20-cm (8-inch) round ovenproof dish, spread tomato sauce.
  6. Place a ribbon of zucchini on the work surface. Using a measuring spoon, place 15 ml (1 tbsp) of ricotta cheese on the end of the zucchini ribbon. Roll into a small cylinder and place vertically in the dish.
  7. Bake for 25 minutes, garnish with cheese if desired, then broil for an additional 5 to 10 minutes or until the cheese is well grilled.
  8. Just before serving, garnish with basil leaves if desired. For a more substantial meal, serve with brown rice and/or vegetables.

Note: if you want a quick and easy version, you can arrange the zucchini ribbons, ricotta and tomato sauce in a lasagna shape in a 20 cm (8 in.) square pan.


Can be stored for 3 days in the refrigerator.

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