On the blog today, a recipe for zucchini cannelloni . It’s super easy to make and it’s a change from the traditional ratatouille or other summer essentials.
This year, we made our first “garden” . I put quotes because we have no land but a small yard in which we grow some vegetables and herbs in pots (I often show you the evolution and my harvests in Instagram stories ) . No zucchini in the garden but a string of tomatoes , a few pepper plants , pickles (a little timid) and green beans (also timid) .
Added to this are aromatic herbs : thyme, rosemary, olive herb, mint, basil, lemon verbena… What a joy to grow your own vegetables and be able to look for aromatic herbs in the garden as soon as you need them! Of course, we are far from being independent when it comes to fruit and vegetables. Especially at the rate we eat them! ^^ I complete my small harvest with fruits and vegetables from my favorite producer… Including these zucchini which ended up in cannelloni ! 😉 A recipe that completes my selection of zucchini-based recipes .
To make these zucchini cannelloni, I used my vegetable tomato sauce as the basis of the recipe. Of course, you can also make a classic tomato sauce . I then added green lentils (vegetable protein) to it . I didn’t put cheese in the recipe (to brown them) because I didn’t have any but it would have been very nice! This recipe is for 4 people as a side dish and about 2 people as a main course. It can be served with spiced rice and / or a salad… Just thinking about it makes my mouth water!
Don’t forget to drain the zucchini slices , this will prevent the vegetable from rejecting too much water. Also, it will soften them a little to roll them more easily . For information, I used a mandolin to make the zucchini slices, hence the regularity. If you don’t have one, a good knife will do just fine. Try to cut them the same thickness to optimize cooking.
You will need:
- +1 large zucchini
- +1/2 eggplant
- +1 onion
- +2 cloves garlic
- +400 to 600 crushed tomatoes
- +4 tbsp cooked lentils (50 to 70 g dry)
- +Thyme, rosemary, basil
- +Salt pepper
- +Olive oil
Step by step method
Step 1 :
Cut into thin slices of zucchini, lengthwise (5 to 7 cm wide). Arrange them on a baking sheet, sprinkle them with salt and let them drain for 15 minutes.
2nd step :
Meanwhile, prepare the garnish. Peel and finely chop the garlic and onion. Cut the eggplant into thin slices or small cubes.
In a saucepan, brown the garlic and onion in a drizzle of olive oil. Add the eggplant then the crushed tomatoes and the aromatic herbs. Season with salt and pepper, cover and simmer over medium-low heat for 15 to 20 minutes (until the eggplants are cooked). Add the cooked green lentils
Put a little sauce at the bottom of the dish. Garnish the zucchini slices with 1 tsp of preparation, roll them up and place them in the dish. Sprinkle with cheese if desired and possibly add the remaining tomato sauce then bake for 15 minutes at 180 ° C.