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 in a tomato sauce—delicious and easy! Perfect for a light dinner.

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:

Cooking tools:

Mandoline
Microplane
Colander
Mixing bowl
Fork
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Saucepan
Baking dish
Spoon
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