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    ZUCCHINI-CORN CANNELLONI

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

    YIELD: SERVES 4

    SAUCE

    1½ tsp. olive oil
    ½ small onion, finely chopped (½ cup)
    1 clove garlic, minced (1 tsp.)
    ½ tsp. rubbed sage
    ½ tsp. dried oregano
    1 14.5-oz. can diced fire-roasted tomatoes
    1 tsp. balsamic vinegar

    CANNELLONI

    1 Tbs. olive oil
    1 medium onion, chopped (1½ cups)
    1 medium zucchini, finely diced (1½ cups)
    ½ cup fresh or frozen corn kernels
    2 cloves garlic, minced (2 tsp.)
    ½ tsp. rubbed sage
    1 cup low-fat ricotta cheese
    4 Tbs. Parmesan cheese, divided
    1 large pinch ground nutmeg
    16 no-cook lasagna noodles
    ½ 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 ½ 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.

    MAKE-AHEAD TIP Cool cannelloni, 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
    Protein: 15 g
    Total Fat: 10 g
    Saturated Fat: 4 g
    Carbohydrates: 42 g
    Cholesterol: 24 mg
    Sodium: 536 mg
    Fiber: 4 g
    Sugar: 12 g