Zucchini-Corn Cannelloni
Ingredients
- 1 12 teaspoons olive oil ⓘ
- 12 small onion, finely chopped (1/2 cup) ⓘ
- 1 garlic clove, minced (1 tsp) ⓘ
- 12 teaspoon rubbed sage ⓘ
- 12 teaspoon dried oregano ⓘ
- 1 (14 1/2 ounce) can diced fire-roasted tomatoes ⓘ
- 1 teaspoon balsamic vinegar ⓘ
- 1 tablespoon olive oil ⓘ
- 1 medium onion, chopped (1 1/2 cups) ⓘ
- 1 medium zucchini, finely diced (1 1/2 cups) ⓘ
- 12 cup fresh corn kernels (can use frozen) ⓘ
- 2 garlic cloves, minced (2 tsp) ⓘ
- 12 teaspoon rubbed sage ⓘ
- 1 cup low-fat ricotta cheese ⓘ
Instructions
- To make Sauce: Heat oil in saucepan over medium heat.
- Add onion, and saute 7 minutes or until soft.
- Add garlic, sage, and oregano; stir until combined.
- Add tomatoes and vinegar, and season with salt and pepper, if desired.
- Cover, reduce heat to medium-low, and simmer 10 minutes.
- Puree with immersion blender.
- To make Cannelloni: Heat oil in skillet over medium heat.
- Add onion; saute 10 minutes.
- Add zucchini and corn; increase heat to medium high.
- Saute 3-5 minutes, or until beginning to brown.
- Stir in garlic and sage; remove from heat.
- Stir in ricotta, 2 Tb Parmesan, and nutmeg.
- Bring a large pot of salted water to a boil.
- Add noodles, and cook 3 minutes or until noodles bend without breaking.
- Drain, and cool in large bowl of cold water.
- Drain again, pat dry, and stack on cutting board.
- Halve noodles width-wise.
- Preheat oven to 350F Spoon 1/2 cup Sauce into 9-inch square baking dish.
- Spoon 3 Tb zucchini mixture down center of 1 halved noodle.
- Roll into a tube, and place seam side down in dish.
- Repeat with remaining noodles and filling.
- Sprinkle with remaining 2 Tb Parmesan and mozzarella, if using.
- Bake 25 minutes, or until cheese melts and Sauce is bubbly.
- Store/Serve: Cool, and cover tightly with foil.
- Refrigerate 3 days or freeze up to 1 month.
- Thaw, and reheat, covered, in 350F oven 20-25 minutes, or until hot in center.
Nutrition & Diet Analysis (per serving)
1043
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).