2 medium zucchini
8 oz ricotta
6 oz frozen spinach, thawed
1 egg
1/4 tsp garlic powder
1/4 tsp onion powder
1/3 cup grated parmesan
1 cup pasta sauce
5 fresh basil leaves, chopped
1/4 cup shredded mozzarellla
Extra virgin olive oil
Salt and pepper
Preheat Fritaire to 400°F.
Slice the zucchini lengthwise into wide ribbons using a vegetable peeler or mandolin. Lay them on a clean towel, sprinkle with salt, and let sit for 10 minutes. Remove excess water and set aside.
In a medium bowl, squeeze out excess liquid from the spinach. Add ricotta, egg, chopped basil, grated Parmesan, garlic powder, and onion powder. Mix until well combined, then season with salt and pepper.
Grease a baking dish with olive oil and spread pasta sauce on the bottom.
To assemble the cannelloni, lay 2-3 zucchini ribbons on a work surface, overlapping slightly. Place 2 tablespoons of the ricotta mixture at one end and roll up. Place each roll in the baking dish.
Cook for 20 minutes until the zucchini is tender. Top with mozzarella cheese and cook for another 5 minutes until the cheese is golden and bubbling.
Remove from Fritaire, drizzle with olive oil, sprinkle with fresh basil, and serve hot. Enjoy!
Low-Carb Cheesy Zucchini Cannelloni
