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    You are in: Home / Recipes / Courgettes & Ricotta Cannelloni Recipe
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    Courgettes & Ricotta Cannelloni

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Manami's Note:

    BBCfood.com is where you can find this recipe. This recipe intrigued me when I read it, so I posted it. Courgettes are a type of zucchini that looks like a ridged cucumber. However, courgettes are usually served warm and not eaten cold.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oven to 430ºF.
    2. 2
      Fry the onion in 2 tbsp oil until soft.
    3. 3
      Add the courgette and garlic, cook until soft.
    4. 4
      Off the heat, stir in the zest and half of each cheese.
    5. 5
      Season.
    6. 6
      Pour half the sauce into a baking dish.
    7. 7
      Spread the courgette mixture down the centre of each lasagne sheet and roll into tubes.
    8. 8
      Lay on top of the sauce, seam-side down.
    9. 9
      Pour the rest of the passata over, dot with the remaining cheese.
    10. 10
      Bake for 15 minutes until golden.

    Ratings & Reviews:

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    Nutritional Facts for Courgettes & Ricotta Cannelloni

    Serving Size: 1 (538 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 495.6
     
    Calories from Fat 120
    24%
    Total Fat 13.4 g
    20%
    Saturated Fat 7.6 g
    38%
    Cholesterol 42.8 mg
    14%
    Sodium 1184.5 mg
    49%
    Total Carbohydrate 71.8 g
    23%
    Dietary Fiber 7.2 g
    28%
    Sugars 13.4 g
    53%
    Protein 25.0 g
    50%

    The following items or measurements are not included:

    lemons, zest of

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