Using thinly sliced zucchini works a treat in these faux cannelloni. They hold up beautifully when cooked and are a fantastic alternative to pasta.
Serves: 4-6
INGREDIENTS
Filling
8 large silverbeet leaves, long white stems cut out, leaves blanched*
1 cup frozen peas, blanched
300 grams firm ricotta
2 tablespoons basil pesto
¼ cup each packed basil and mint, roughly chopped
zest 1 large lemon
¼ teaspoon chilli flakes
1 large egg, size 7
2 teaspoons sea salt
To assemble
400-gram tin cherry tomatoes
¼ cup cream
3-4 fat zucchini, thinly sliced lengthways (you need about 24 slices)
½ cup grated mozzarella
parmesan for grating
ground pepper and olive oil
METHOD
Preheat the oven to 180°C fan bake.
A 26cm round oven-proof baking dish.
Fillings: Place the blanched silverbeet on a large clean tea towel and roll up tightly to remove as much water as possible. Place in a food processor along with all the remaining ingredients. Pulse a few times to just break up and loosely combine the filling. Tip into a bowl.
To assemble: Drain the juice from the tomatoes into a jug, add the cream and season. Pour half into the base of the baking dish.
Place 1 tablespoon of the filling at one end of each slice of zucchini and roll up. Place in the baking dish and nestle the remaining rolls against one another to help them stand up. Top up the rolls with any leftover filling.
Pour the remaining tomato juice mixture over the top then dot over the cherry tomatoes. Scatter over the mozzarella then add a good grating of parmesan, a grind of pepper and a drizzle of olive oil.
Bake for 30 minutes until golden and bubbling.
Cook's note: The zucchini need to be very thinly sliced otherwise they will break when rolling.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeZucchini Tacos with Spiced Mustard Chicken
Article by Claire Aldous
RecipeZucchini and Pea Fritters with Feta Yoghurt Whip
Article by Sarah Tuck
RecipeStuffed Mushrooms Baked in Silverbeet Leaves
Article by Claire Aldous
RecipeAsparagus, Zucchini Ribbon, Halloumi and Quinoa Salad
Article by Kelly Gibney
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!