Zucchini-Corn Cannelloni

Submitted by Dr. Jenny

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 18
• Serves: 4

ingredients

• Sauce

• 1 1⁄2 teaspoons olive oil
• 1⁄2 small onion, finely chopped (1/2 cup)
• 1 garlic clove, minced (1 tsp)
• 1⁄2 teaspoon rubbed sage
• 1⁄2 teaspoon dried oregano
• 1 (14 1/2 ounce) can diced fire-roasted tomatoes
• 1 teaspoon balsamic vinegar

• Cannelloni

• 1 tablespoon olive oil
• 1 medium onion, chopped (1 1/2 cups)
• 1 medium zucchini, finely diced (1 1/2 cups)
• 1⁄2 cup fresh corn kernels (can use frozen)
• 2 garlic cloves, minced (2 tsp)
• 1⁄2 teaspoon rubbed sage
• 1 cup low-fat ricotta cheese
• 4 tablespoons parmesan cheese, divided
• 1 large pinch ground nutmeg
• 6 no-cook lasagna noodles
• 1⁄2 cup low-fat shredded mozzarella cheese (optional)

directions

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