Zucchini-Corn Cannelloni Recipe | Vegetarian Times Skip to main content

Zucchini-Corn Cannelloni

Baked cannelloni is a lighter alternative to lasagna and has the same big, bold flavors.

Ingredients: 

Ingredient Set Name: 

Sauce

Ingredients: 

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1 ½ tsp. olive oil
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½ small onion, finely chopped (½ cup)
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1 clove garlic, minced (1 tsp.)
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½ tsp. rubbed sage
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½ tsp. dried oregano
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1 14.5-oz. can diced fire-roasted tomatoes
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1 tsp. balsamic vinegar

Ingredient Set Name: 

Cannelloni

Ingredients: 

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1 Tbs. olive oil
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1 medium onion, chopped (1½ cups)
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1 medium zucchini, finely diced (1½ cups)
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½ cup fresh or frozen corn kernels
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2 cloves garlic, minced (2 tsp.)
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½ tsp. rubbed sage
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1 cup low-fat ricotta cheese
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4 Tbs. Parmesan cheese, divided
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1 large pinch ground nutmeg
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6 no-cook lasagna noodles
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½ cup low-fat shredded mozzarella cheese, optional

Instructions: 

1. To make Sauce: Heat oil in saucepan over medium heat. Add onion, and sauté 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. Purée with immersion blender.

2. To make Cannelloni: Heat oil in skillet over medium heat. Add onion; sauté 10 minutes. Add zucchini and corn; increase heat to medium-high. Sauté 3 to 5 minutes, or until beginning to brown. Stir in garlic and sage; remove from heat. Stir in ricotta, 2 Tbs. Parmesan, and nutmeg.

3. Bring 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 Tbs. 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. Pour remaining Sauce over Cannelloni in dish. Sprinkle with remaining 2 Tbs. Parmesan and mozzarella, if using. Bake 25 minutes, or until cheese melts and Sauce is bubbly.

STORE/SERVE Cool, and cover tightly with foil. Refrigerate 3 days, or freeze up to 1 month. Thaw, and reheat, covered, in 350°F oven 20 to 25 minutes, or until hot in center.

Nutrition Information: 

Calories: 
314
Protein: 
15 g
Total Fat: 
10 g
Saturated Fat: 
4 g
Carbohydrates: 
42 g
Cholesterol: 
24 mg
Sodium: 
536 mg
Fiber: 
4 g
Sugar: 
12 g
Yield: 
Serves 4

Comments on this Recipe

Made this last week, along with a few other of the "make-ahead" dishes and it turned out fantastic. It even lasted the 3-4 days in the fridge and still tasted great. It wasn't too heavy and was very filling on its own. Great for lunch, or for dinner with a nice salad.

This was nice and simple. The filling cheesy enough without being too rich. Recipe just said to put 1/2 cup of sauce in bottom, but we went ahead and covered cannelloni with the rest of it and then the cheese. Not a show stopper, but nice light pasta dish.

Not that great. It really lacked a hearty base of sauce and was rather dry and cheesy. Not worth making again

Delicious! Next time, I would use large pasta shells and jarred marinara sauce to save time. I used tofutti ricotta and daiya mozzarella, which worked very well.

Why would you use no cook noodles and then cook them? Just use the regular lasagna noodles - or canneloni shells. Why make this more expensive or harder than needed?

Zucchini Con Canneloni

Made this & loved it! Would go a little heavier on the sauce next time, but a great, easy dinner. I've loved all the make-ahead recipes in this issues that I've tried so far!

Lasagna

Just a wee nit-pick, but parmesan is not suitable for vegetarians. The use of calf rennet makes it a slaughter by-product. Sainsbury's does a vegetarian italian-style hard cheese that tastes just as good without the need for calf rennet.

Loved it

All of the specified cheeses could be non-dairy. Check out the recent crop of cookbooks by Miyoko Schinner and the Gentle Chef for recipes.

People are right about the issue of cheese with animal rennet. This issue is not a problem if you use certified kosher cheeses. By definition kosher does not allow the mixing of meat and dairy in any form. Kosher cheeses are made without animal.

this looks good

This looks delicious! .. Must try..