Zucchini becomes cannelloni: fill them with meat and mozzarella, put them in the oven and you get a crazy stringy recipe without pasta.
Zucchini becomes cannelloni: fill them with meat and mozzarella, put them in the oven and you get a crazy stringy recipe without pasta.
These zucchini cannelloni are one of those clever recipes that seem more elaborate than they really are. I’ll say it right away: they’re not “light” in the sad sense of the word, because they’re filled with meat, mozzarella, and béchamel sauce, but they’re still a delicious alternative to traditional pasta cannelloni. The zucchini act as a casing, softening in the oven and holding a flavorful, gooey filling inside. I think they’re perfect for dinner, especially when you want to bring something different to the table without overcomplicating things.
Stuffed Zucchini Cannelloni : Creamy, Stringy, and No Pasta
Times
Prep time: 25 minutes
Cooking time: 20-25 minutes
Total time: approximately 45-50 minutes
Portions
For 4 people .
Nutritional values
Values can vary greatly depending on the meat chosen, the amount of oil, the mozzarella, and the béchamel sauce used.
Per 100 g approximately:
Calories: 155-180 kcal
Protein: 10-12 g
Carbohydrates: 4-6 g
Fat: 11-13 g
Per serving approximately:
Calories: 420-500 kcal
Protein: 28-32 g
Carbohydrates: 12-16 g
Fat: 28-34 g
Ingredients
2 large courgettes
250 g mixed minced meat
180 g mozzarella
60 g grated soft cheese
40 g béchamel sauce for the filling
200 g béchamel sauce for the pan
1 carrot
1 celery stalk
1/2 onion
Grated Parmesan cheese to taste
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
For a slightly lighter version, you can use lean ground beef , light mozzarella , and a light homemade béchamel sauce.
Preparation
1. Prepare the soffritto:
Finely chop the carrot, celery, and onion . Place them in a pan with a drizzle of extra virgin olive oil and sauté for a few minutes, until soft and fragrant.
2. Cook the meat.
Add the mixed ground meat , break it up well with a spoon, and brown it. Season with salt and black pepper , then cook until it loses its moisture and becomes flavorful.
3. Make the filling creamy.
Combine the 40g of béchamel sauce and the grated soft cheese . Mix well: the filling should be moist, creamy, but not runny. Turn off the heat and let it cool slightly.
4. Slice the zucchini.
Wash the zucchini and cut them into thin slices lengthwise. You can use a mandolin or a sharp knife. If the slices are too tough, grill them for a minute on a hot griddle or blanch them lightly.
5. Shape the cannelloni
: Arrange 3 zucchini slices slightly overlapping on a cutting board. Place a little of the meat filling and a few pieces of mozzarella at the bottom , then roll them up carefully.
6. Arrange in a baking dish.
Spread a thin layer of béchamel sauce on the bottom of the baking dish. Arrange the zucchini cannelloni on top , side by side, seam-side down.
7. Finish and bake.
Cover with the remaining béchamel sauce, a sprinkling of grated Parmesan cheese , and a drizzle of oil. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes , until golden and chewy.
Serve them hot, while the mozzarella is still stringy. They’re creamy, flavorful, and have a real “smart lasagna” feel, but without the pasta. If you have any leftovers, which is rare, they’re even better the next day if reheated in the oven for a few minutes.
