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Roooaaar Zucchini Cannelloni

Creamy stuffed zucchini cannelloni with spinach-ricotta-konjac rice filling
2
servings
60
Minutes

Normal

Ingredients

  • 1 large zucchini
For the cannelloni filling:
  • 100g ricotta
  • 70g konjac rice
  • 65g spinach
  • 1 egg
  • 20g Parmesan cheese
  • some pepper
For the tomato sauce:
  • 10ml olive oil
  • 1 small onion
  • 1 clove of garlic
  • 2 tablespoons tomato paste
  • 350ml sieved tomatoes
  • Italian herbs
  • Salt, pepper
Additionally:
  • 30g Gouda cheese for gratinating

Instructions

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1
Cook konjac rice in lightly salted water until desired doneness, drain and set aside.
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2
Slice zucchini into thin strips, place on a kitchen towel and sprinkle with salt. After 5-10 minutes, gently dab off the extracted liquid and set aside.
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3
Finely chop onion and garlic, sauté with olive oil until translucent then add tomato paste.
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4
Then add sieved tomatoes, stir well and season with herbs, salt, and pepper.
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5
For the cannelloni filling, mix half of the konjac rice with the other ingredients in a mixing bowl.
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6
Spread the mixture onto the zucchini strips and carefully roll up.
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7
Mix the remaining konjac rice with the tomato sauce in a baking dish.
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8
Place the zucchini rolls side by side in the dish so that they stand with the rolled side facing up.
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9
Finally, sprinkle with cheese and bake in a preheated convection oven at 200 degrees Celsius for 20-25 minutes.

Average values per portion

Energy (kJ)
1626
Energy (kcal)
389
Fat
22.5g
Carbs
20g
Fiber
12g
Protein
22.5g
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Starter Pack, 3 x 240g
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Starter Pack, 3 x 1kg
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Shileo Lower-Carb Rice, 240g
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Shileo Lower-Carb Rice, 1kg
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Shileo Lower-Carb Rice, 4kg
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Shileo Lower-Carb Fettuccine, 240g
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Shileo Lower-Carb Fettuccine, 1kg
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Shileo Lower-Carb Fettuccine, 4kg
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Shileo Lower-Carb Spaghetti, 240g
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Shileo Lower-Carb Spaghetti, 1kg
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Shileo Lower-Carb Spaghetti, 4kg
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Roooaaar Konjak
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Roooaaar Brötchen
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Bio Glucomannan
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Low Carb Baking Muffins & Cupcakes
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Shileo Lower-Carb Proteinnudeln
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