Zucchini-Corn Cannelloni

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Zucchini-Corn Cannelloni

Zucchini-Corn Cannelloni

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

  • 4Servings



  • 1 1/2 tsp. olive oil
  • 1/2 small onion, finely chopped (1/2 cup)
  • 1 clove garlic, minced (1 tsp.)
  • 1/2 tsp. rubbed sage
  • 1/2 tsp. dried oregano
  • 1 14.5-oz. can diced fire-roasted tomatoes
  • 1 tsp. balsamic vinegar


  • 1 Tbs. olive oil
  • 1 medium onion, chopped (11/2 cups)
  • 1 medium zucchini, finely diced (11/2 cups)
  • 1/2 cup fresh or frozen corn kernels
  • 2 cloves garlic, minced (2 tsp.)
  • 1/2 tsp. rubbed sage
  • 1 cup low-fat ricotta cheese
  • 4 Tbs. Parmesan cheese, divided
  • 1 large pinch ground nutmeg
  • 6 no-cook lasagna noodles
  • 1/2 cup low-fat shredded mozzarella cheese, optional


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
  • Carbohydrate Content: 42 g
  • Cholesterol Content: 24 mg
  • Fat Content: 10 g
  • Fiber Content: 4 g
  • Protein Content: 15 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 536 mg
  • Sugar Content: 12 g