Zucchini Cannelloni with Ricotta and Peas

Name: Zucchini Cannelloni with Ricotta and Peas
Ingredients: 1½ cups frozen peas; 2 eggs; 1½ cups fresh firm ricotta; 2 cups baby spinach leaves, roughly chopped; ¼ cup finely chopped mint; 2 teaspoons finely grated lemon rind; sea salt; cracked black pepper; 3–4 large zucchinis, thinly sliced lengthways using a mandolin, you’ll need about 24 long slices; 2 cans Ardmona Crushed Vine Ripened Tomatoes; 1 tbsp olive oil; 2 cloves garlic, crushed; ½ cup (50g) grated mozzarella

spc.com.au

Zucchini cannelloni filled with ricotta, peas, and spinach, baked until golden. Perfect for a fresh and flavorful meal. Try it now!

View full recipe on spc.com.au

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at spc.com.au.

Share this recipe:

Cooking tools:

Mandoline
Colander
Mixing bowl
Fork
Can opener
Grater
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Pan
Baking dish
Stove
Oven

Ingredients

1½ cups frozen peas
2 eggs
1½ cups fresh firm ricotta
2 cups baby spinach leaves, roughly chopped
¼ cup finely chopped mint
2 teaspoons finely grated lemon rind
sea salt
cracked black pepper
3–4 large zucchinis, thinly sliced lengthways using a mandolin, you’ll need about 24 long slices
2 cans Ardmona Crushed Vine Ripened Tomatoes
1 tbsp olive oil
2 cloves garlic, crushed
½ cup (50g) grated mozzarella