Comments on: Spinach And Ricotta Zucchini Cannelloni

By: Sandra

Sandra — Thu, 27 Feb 2025 22:02:59 +0000

I used a mandolin with 1.5 mm thick slices. Then I laid them on paper towels and sprinkled with salt to draw out moisture. Let them sit for about 20 minutes to half hour. Cover with more paper towels to wick away moisture. This made them very pliable and easy to roll. Also helped so they weren’t soggy. .

By: Ann

Ann — Sat, 26 Nov 2022 01:33:49 +0000

I made this for two of my elderly residents in the nursing home where I work, one is Vegan due to digestives issues and the other is GF. When I told them it had Zucchini they were both a little unsure but they both absolutely loved it.
Thankyou so much for the recipes
Ann

By: Agata papalia

Agata papalia — Tue, 27 Jul 2021 03:28:24 +0000

In reply to Marylin. Try using a skillet or frying pan to grill or part cook the zucchini slices even if you brush them with oil and put them in the oven until slightly soft cool and roll as per recipe hope it helps

By: Natalie Williamson

Natalie Williamson — Mon, 11 Jan 2021 17:05:14 +0000

Hi. I was wondering if the calories that are mentioned in the nutritional information I’d for 4 rolls or 6 rolls or the whole thing etc etc. Can you let me know?

By: Tracy

Tracy — Wed, 11 Dec 2019 22:57:55 +0000

In reply to Mani Refler. Cottage cheese.