Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories571.7 kcal (29%)
Total Fat32.8 g (47%)
Carbs44.1 g (17%)
Sugars20.7 g (23%)
Protein27.1 g (54%)
Sodium1570.4 mg (79%)
Fiber10.2 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
250greduced fat ricotta cheese
200gfrozen spinach
thawed and excess water squeezed out
1egg
2garlic cloves
crushed
½ teaspoonchilli flakes
optional
10fresh basil leaves
torn
1brown onion
small, diced
salt
pepper
olive oil spray
930gzucchini
large, sliced thinly lengthways
600mlNapoletana sauce
40gparmesan cheese
finely grated
20gbreadcrumbs
Per serve
Instructions
Step 1
Preheat the oven to 180°C/350°F.
Step 2
To a large mixing bowl, add ricotta, spinach, egg, garlic, chilli, basil, onion and a generous pinch of salt and pepper. Mix well.
Step 3
Heat a frypan and spray with olive oil. Add the zucchini slices to the pan and cook for 2 to 3 minutes on each side to soften slightly. Remove from pan and repeat with the remaining zucchini.
Step 4
Lay one piece of the zucchini flat on the bench and place 1 tablespoon of the ricotta mixture at one end. Roll towards the other end to enclose the filling, wrap tightly and use a toothpick to secure. Repeat with remaining mixture and zucchini.
Step 5
Spread 1 tablespoon of Napoletana sauce at the bottom of a deep baking tray. Transfer the zucchini rolls to the tray with the toothpick side down (so it doesn't unravel).
Step 6
Pour Napoletana sauce over the top and sprinkle the Parmesan cheese and breadcrumbs all over. Place in the oven for 30 minutes.
Step 7
Meanwhile, brush the bread with olive oil and sprinkle garlic salt all over. Transfer to a small baking tray and cook in the oven for 10 minutes, or until crisp and golden.
Step 8
Serve with cannelloni
