Zucchini cannelloni recipe (Side Dish)


Yield: 2 servings

2   small zucchini
tablespoons olive oil
2 cups ricotta cheese
1   juice of 1 lemon juice
some   sea salt and black pepper
1 tablespoon toasted pine nuts
1 tablespoon chopped dill
1 tablespoon chopped tarragon
1 tablespoon balsamic vinegar

Posted by Kristine on Jul 28, 2010


Slice the zucchinis lengthwise using a mandolin and blanch in boiling salted water. Place the strips on a tray and brush with the olive oil.

Mix the ricotta, lemon juice and seasoning to taste, and then fold in the pine nuts and chopped herbs. Place a small tspful of ricotta mixture on one end of a zucchini strip and roll up. Repeat until the cheese filling has been used up.

Arrange the zucchini cannelloni on a plate and grate over some black pepper. Drizzle with a little olive oil and balsamic vinegar and serve.

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