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Zucchini Cannelloni Bake

Here I give you comfort food made not only healthy but gluten-free and low-carb! This Zucchini Cannelloni Bake is made with slices of zucchini rolled around a delicious beef and ricotta filling and then baked in a pasta sauce, topped with freshly grated parmesan cheese and fresh basil leaves.

Helpful Tips to Begin


Start with slicing the zucchini with a mandolin. It is preferred that you buy large, thick zucchini and slice them thin as this allows you to roll them up easily. The thicker slices will unfortunately snap and break.


It is really important that you break up the mince using a wooden spoon whilst cooking.

Once the mince is cooked allow it to cool and then combine the ricotta.


Add a tablespoon of mixture to the end of the zucchini slice, roll it up and place it into the baking dish. Do not add too much mixture as it will overflow.

Zucchini Cannelloni Bake