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    You are in: Home / Recipes / Zucchini-Corn Cannelloni Recipe
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    Zucchini-Corn Cannelloni

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Dr. Jenny's Note:

    DH and I enjoyed this recipe (to DH's begrudging surprise) from a recent issue of the "Vegetarian Times." It says it serves 4, but DH and I ate the whole thing ourselves. I also used fresh ricotta from Plum Market (and it wasn't low fat) and freshly grated Parmesan. There's no way we were skipping the optional mozzarella. I think we used an 8x8" baking dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Cannelloni

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Preheat oven to 350°F Spoon 1/2 cup Sauce into 9-inch square baking dish.
    5. 5
      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.
    6. 6
      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.

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    Ratings & Reviews:

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    Nutritional Facts for Zucchini-Corn Cannelloni

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 321.8
     
    Calories from Fat 111
    34%
    Total Fat 12.3 g
    19%
    Saturated Fat 4.8 g
    24%
    Cholesterol 23.4 mg
    7%
    Sodium 164.3 mg
    6%
    Total Carbohydrate 38.3 g
    12%
    Dietary Fiber 2.7 g
    10%
    Sugars 5.2 g
    21%
    Protein 15.1 g
    30%

    The following items or measurements are not included:

    diced fire-roasted tomatoes

    ground nutmeg

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