Zucchini Cannelloni with Ricotta and Peas | SPC

Name: Zucchini Cannelloni with Ricotta and Peas | SPC
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 and cracked black pepper, to taste; 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

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at spc.com.au.

Share this recipe:

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 and cracked black pepper, to taste
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