The concept of this recipe can be easily recreated by anyone. Zucchini slices act as edible wrappers for a meaty, cheesy filling, baked in a béchamel sauce, and topped with Parmesan. It’s a dish that appeals to lovers of Italian-inspired cuisine or veggie enthusiasts.
What is Zucchini Cannelloni?
Cannelloni, traditionally a tube-shaped pasta filled with meat or cheese, dates back to 18th-century Italy. This dish, however, replaces pasta with zucchini, which adds a fresh lightness to the dish. Rolling vegetables instead of pasta sheets was actually a clever improvisation from home cooks trying to sneak extra greens onto the table. Today, it’s celebrated not only for its flavor but also for its eye-catching presentation.
Pro Tips for the Best Zucchini Cannelloni
- Choose firm zucchinis, as soft ones can collapse when rolled. Firm, medium-sized zucchinis hold the filling better.
- Drain excess moisture and pat the zucchini slices with paper towels to prevent soggy cannelloni.
- Lightly salt the zucchini slices before rolling to enhance flavor and reduce water content.
- Don’t overcook the meat, and a few minutes in the pan until just browned keeps it tender and juicy.
Frequently Asked Questions
Can I Prepare Zucchini Cannelloni Ahead of Time?
You can assemble the rolls and cover them with béchamel in the pan, then refrigerate for up to 24 hours. Bake directly from the fridge, and just add a few extra minutes to the cooking time.
Can I Freeze Zucchini Cannelloni?
Yes, assemble and freeze the rolls before baking. Wrap tightly in plastic and foil, and bake from frozen at 180°C/360°F for 30-35 minutes. Béchamel thickens beautifully after freezing.
How Can I Make It Lighter?
Use part-skim mozzarella, reduce the béchamel slightly, and include extra vegetables in the filling. You can also skip the top layer of cheese if you prefer less richness.
Can I Use Different Vegetables?
Eggplant slices work similarly to zucchini, and thin strips of carrot or bell pepper can add color and crunch to the filling.
Can I Add Herbs or Spices?
Yes, fresh basil, thyme, or oregano complements the filling beautifully. A pinch of nutmeg in the béchamel adds warmth without overwhelming.
What Can I Serve With Zucchini Cannelloni?
Serve alongside a fresh salad, roasted potatoes, or garlic bread. It also pairs wonderfully with a crisp white wine or a light Italian red.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven at 160°C/320°F to maintain the texture and creaminess.
Ingredients
How to Make Low-Carb Zucchini Cannelloni
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In a pan, heat olive oil, and sauté chopped onion, celery, and carrot until soft.
In a pan, heat olive oil, and sauté chopped onion, celery, and carrot until soft.
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Add minced meat and cook until browned.
Add minced meat and cook until browned.
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Stir in béchamel and cheese, season with salt and pepper, and cook for a couple of minutes.
Stir in béchamel and cheese, season with salt and pepper, and cook for a couple of minutes.
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Use a mandoline slicer to cut the zucchini into even slices. Lay three slices flat on a cutting board. Place the filling and a slice of mozzarella at the back end of each set and roll tightly.
Use a mandoline slicer to cut the zucchini into even slices. Lay three slices flat on a cutting board. Place the filling and a slice of mozzarella at the back end of each set and roll tightly.
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Line a baking pan with parchment paper. Pour a layer of béchamel on the bottom, then arrange the zucchini rolls on top.
Line a baking pan with parchment paper. Pour a layer of béchamel on the bottom, then arrange the zucchini rolls on top.
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Spoon a few tablespoons of béchamel over the rolls, sprinkle with parmesan, and drizzle with olive oil.
Spoon a few tablespoons of béchamel over the rolls, sprinkle with parmesan, and drizzle with olive oil.
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Preheat the oven to 180°C/360°F and bake for 20 minutes.
Preheat the oven to 180°C/360°F and bake for 20 minutes.
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Transfer carefully to a serving dish, slice, and dig in!
Transfer carefully to a serving dish, slice, and dig in!
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