Ingredients for making zucchini cannelloni
Families often look for nutritious ways to get kids to eat vegetables. This recipe uses zucchini to create a complete, tasty meal that suits lunch or dinner. The filling combines tuna and creamy cheese, making it satisfying for the whole family while delivering essential vitamins and minerals.
For this dish you will need three large zucchini, three cans of natural tuna, a large can of cream cheese, a small spring onion, and a small can of piquillo peppers. If a child does not enjoy onions or peppers, those ingredients can be omitted without sacrificing flavor or texture.
It is possible to omit the onion and pepper and still enjoy a colorful, flavorful cannelloni. The result remains wholesome and easy to prepare for busy weeknights.
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How to prepare cannelloni with zucchini and tuna
Start by washing the zucchini thoroughly. Cut off the ends and slice the zucchini lengthwise into thin strips. The strips can be used raw or lightly blanched for two minutes to achieve a softer texture.
Meanwhile, in a bowl mix the well drained tuna with the cream cheese, chopped peppers, and onion. Blend until smooth and reserve the mixture for assembling later.
To assemble, lay absorbent paper on a baking tray and arrange the zucchini slices. Spread the tuna-cheese mixture along each slice and roll them up to form cannelloni. Sprinkle grated cheese on top and bake briefly until the cheese turns golden.
You can serve the cannelloni individually in a casserole for a neat presentation.
This recipe is incredibly wholesome and nourishing, designed for the whole family to enjoy together.
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It is time to collect the cannelloni. Place absorbent paper on a baking tray and layer the zucchini slices. Spread the filling along the slices and roll to form cannelloni. Top with grated cheese and place in the oven for a few minutes until the cheese turns golden and bubbly.
You can serve cannelloni individually in a casserole for easy serving and cleanup.
This dish is both complete and nutritious, making it a reliable choice for family meals.
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Recipe Variations
To vary the recipe and keep things interesting, try filling zucchini cannelloni like a pie. In this version substitute the cheese with fried tomatoes and use boiled eggs in place of onions and peppers for the filling. Mix thoroughly and fill as in the original approach.
For a meatier alternative, fill the zucchini with minced beef and a Bolognese style sauce. The stuffed zucchini remains lighter and healthier by swapping traditional pasta with vegetables.
Another option is to make lasagna instead of cannelloni while using the same ingredients. The approach changes only in assembly. Squarely arrange zucchini slices, layer with the filling, add another zucchini layer, and finish with more filling. Top with grated cheddar and bake briefly to create a bubbling gratin.