STUFFED ZUCCHINI CANNELLONI
This recipe is full of flavor and good ingredients! A nutritious dish for the whole family!
Ingredients
- 250 g cannelloni
- 2 zucchini
- 450 g vegan cream cheese
- 200 g fresh spinach
- 1 bunch parsley
- 2 cloves garlic
- 400 g strained tomatoes
- 50 g vegan grated cheese
- salt, pepper and Italian seasoning to taste
- 1 handful basil
Instructions
- Clean zucchini and cut into long, thin slices.
- Spread on a baking sheet and bake for 10 min at 180 degrees.
- Mix cream cheese in a bowl until it becomes creamy.
- Chop garlic, spinach and parsley and add.
- Wrap cannelloni with a baked zucchini slice.
- Fill cream cheese into cannelloni using a piping bag.
- Arrange the rolls side by side in a baking dish and cover with strained tomatoes.
- Season with Italian herbs, salt and pepper and garnish with basil leaves.
- Cover the baking dish with aluminum foil and bake at 180 degrees for at least 40 minutes.
- Remove the aluminum foil, spread the cheese on the cannelloni and bake again for 15 minutes.
- Garnish with parsley and serve.
