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Zucchini & Ricotta Cannelloni Bake

Name: Zucchini & Ricotta Cannelloni Bake
Prep time: 25 min
Cook time: 1 h
Yield: 4 servings
Cuisine: Modern Australian
Ingredients: 4 large zucchini; 500 g firm ricotta; 200 g baby spinach, wilted and squeezed dry; 100 g finely grated Parmesan; 1 tsp lemon zest; 1 large egg; 700 ml tomato passata; 1 tbsp garlic-infused olive oil; 200 g fresh mozzarella, roughly torn; 0.5 cup basil leaves, torn

Wide zucchini ribbons wrapped around lemony spinach ricotta, baked in tomato sauce under blistered mozzarella. Cannelloni without pretending vegetables are pasta.

Prep25 mins

Cook35 mins

Serves4

DifficultyEasy

Start cooking ↓

Uneven zucchini ricotta rolls baked in tomato sauce with blistered cheese and broken edges — **TooGut pick**Flexible, practical, genuinely delicious.

The zucchini is salted and blotted before rolling so the finished bake stays saucy rather than watery. Different ribbon widths make slightly different rolls, which is how home cooking should look.

Why it worksWhole-food ingredientsFlexible swapsClear steps

What you’ll need

Ingredients

Serves4

Zucchini rolls

4 large zucchini
500 gfirm ricotta
200 gbaby spinach, wilted and squeezed dry
100 gfinely grated Parmesan
1 tsplemon zest
1 large egg

To bake

700 mltomato passata
1 tbspgarlic-infused olive oil
200 gfresh mozzarella, roughly torn
½ cupbasil leaves, torn

One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Cut imperfect ribbons

Slice zucchini lengthways into 3 mm ribbons. Salt lightly and leave on clean towels for 15 minutes, then blot dry.

Make the filling

Mix ricotta, spinach, half the Parmesan, lemon zest, egg, salt and pepper. Keep a little spinach variation visible.

Roll without measuring

Spread passata and infused oil in a baking dish. Add a spoonful of filling to each zucchini ribbon and roll; overlap narrower pieces where needed.

Bake under torn cheese

Nestle rolls seam-side down, spoon over remaining passata and add torn mozzarella and Parmesan. Bake at 200°C for 30 to 35 minutes.

Rest until the sauce settles

Rest for 10 minutes before serving. Tear over basil and spoon up the blistered cheese edges.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,720 kJ

Protein29 g

Carbohydrate16 g

Fibre5 g

Approximate only. Values change with brands, portions and selected swaps.

Set yourself up

Equipment

✓ Mandoline or sharp knife
✓ Clean tea towels
✓ Large baking dish
✓ Mixing bowl