Healthy Kids

Zucchini Cannelloni Stuffed with Ricotta and Leafy Greens Recipe

Note: You will need the Tomato and Garlic Sauce recipe for this dish.

Written by Stephanie Alexander Kitchen Garden Foundation
  • Serves: 6

  • Fresh from the garden: eggs, garlic, leafy greens, lemon, mixed soft-leaved herbs, onion, zucchini

  • Season: Autumn/Summer

Note: You will need the Tomato and Garlic Sauce Recipe recipe for this dish.

Ingredients

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  • For the sauce:


  • For the filling:








Equipment









What to do

    1. Preheat oven to 180°C.

    2. Prepare all of the ingredients based on the instructions in the ingredients list.

  • To make the filling:

    1. Warm the olive oil in a frying pan.

    2. Gently sauté the onion and garlic for 2–3 minutes in the olive oil.

    3. Add the seasonal leafy greens (e.g. silverbeet) to the pan and stir to coat in oil. Sauté for another 3 minutes.

    4. Remove from heat and allow to cool.

    5. Drain off any excess liquid created during the cooking process.

    6. Mix the ricotta, eggs, grated nutmeg, parmesan, lemon zest, herbs, salt and pepper in the large mixing bowl.

Written by Stephanie Alexander Kitchen Garden Foundation

The Stephanie Alexander Kitchen Garden Foundation is a not-for-profit charity whose vision is to see children form positive food habits for life. The Foundation provides the inspiration, information, professional development and support for educational institutions to deliver pleasurable food education, in conjunction with educators, partners and the wider community.

kitchengardenfoundation.org.au

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