Zucchini Cannelloni with Fresh Tomato Sauce
Good morning y’all from the Hungry Southern Belle kitchen! It’s October 3rd!!! For all of our fellow Mean Girls fans, October 3rd and Wednesdays are always big days ha!!
We tried a new recipe last night from the Weight Watchers site. Don’t let the Weight Watchers reference scare you! This recipe was super yummy and will most definitely be a permanent addition to the Hungry Southern Belle kitchen! For those of you who who may be counting points, it’s a whopping 2 points per serving. For those of you who just love delicious and nutritious food, all you need to know is that this is worth a try for sure! This would make a lovely side dish to accompany your choice of protein.
I did make a few Hungry Southern Belle chef edits while preparing this dish which I will note below. The full recipe is included below.
Enjoy y’all!!!!!
Zucchini Cannelloni with Fresh Tomato Sauce
(This recipe by Anne Burrell from OWN YOUR KITCHEN was adapted for Weight Watchers with permission. Original recipe from www.weightwatchers.com)
Ingredients:
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4 medium uncooked zucchini
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1 tsp extra virgin olive oil
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2 clove(s), medium garlic clove(s), smashed
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1 pinch crushed red pepper flakes
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1⁄4 tsp kosher salt, plus extra for salting water
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1cup(s) part-skim ricotta cheese
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1cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested
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2.5 oz basil, 1 bunch, cut into chiffonade, divided
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1 tsp extra virgin olive oil
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1⁄2 medium uncooked onion(s), diced
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1 tsp kosher salt, divided
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1 pinch crushed red pepper flakes
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2 clove(s), medium garlic clove(s), finely chopped
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3 large fresh tomato(es), beefsteak variety, cored, seeded, diced
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5oz arugula, baby variety
Instructions:
- Slice off one side of each zucchini to expose a long, wide, flat area; reserve removed pieces.
- Using a mandoline, cut zucchini into 24 long, 1/8-inch-thick slices (6 from each zucchini).
- Dice reserved zucchini. (You only need 1 c diced zucchini for the filling; use the rest of the diced zucchini in another meal such as in a salad, soup or stir-fry.)
- Preheat oven to 350° F. Bring a medium saucepan of water to a boil.
- Meanwhile, coat a large saute pan with oil; toss in 2 smashed garlic cloves and crushed red pepper for the filling. Bring pan to medium-high heat. Cook, stirring frequently, until garlic is golden and very aromatic, 1-2 minutes; remove and discard garlic. Add 1 c diced zucchini and season with salt; cook, stirring often, until zucchini begins to soften, 3-4 minutes. Transfer zucchini to a medium mixing bowl; let cool. (HUNGRY SOUTHERN BELLE EDIT: I didn’t remove the garlic before adding the zucchini. I let all the flavors cook together.)
- Working in batches, boil zucchini slices until they begin to soften, about 1 minute. Use a slotted spoon to remove slices from pot; lay them out on a baking sheet (or two) to cool.
- When diced zucchini mixture is cool, stir in ricotta, Parmesan and half of basil; season to taste.
- Pat zucchini slices dry with paper towels; lay them on a work surface. Spoon 1 ½ Tbsp ricotta mixture on the end of each zucchini slice; carefully roll up zucchini and return to baking sheet(s).
- To make sauce, coat a large saute pan with oil and toss in onion; season with 1/2 tsp salt and crushed red pepper. Heat to medium; cook, stirring often, until soft and aromatic, 6-8 minutes. Toss in chopped garlic; cook, stirring frequently, 1-2 minutes more. Stir in tomatoes and remaining 1/2 tsp salt; cook for 8- 10 minutes more. Toss in remaining basil; set sauce aside.
- Just before you add tomatoes to pan for sauce, put zucchini rolls in oven; bake 10 minutes to warm through. (HUNGRY SOUTHERN BELLE EDIT: I put the completed tomato sauce in the bottom of a baking dish and placed the prepared zucchini rolls on top. I then placed in the oven at 350° F for approximately 20 minutes until the edges of the zucchini just started to curl.)
- Serve zucchini rolls over a bed of arugula, topped with tomato sauce; garnish with basil (optional).
- Serving size: 2 rolls plus 2 1/2 Tbsp sauce
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