Zucchini and Ricotta Cannelloni
Slow Cooker Size
3 hours HIGH, 6 hours LOW heat
This mouthwatering recipe is best if cooked in the slow cooker.
9 oz (250g)
tomato pasta sauce
7 oz (200g)
(courgettes), grated 2
(fresh) 2oz (50g)
chopped 1 handful
1 ½ cups
In a bowl, combine the rosemary, zucchini and ricotta.
Add salt and pepper.
Spoon the mixture to the cannelloni tubes.
In the base of a slow cooker, place half the mixture.
Cover the mixture with half of tomato pasta sauce.
Sprinkle half the basil and half the cheese.
Top with additional layer of filled cannelloni.
Add the remaining pasta sauce, basil and cheese.
Cook for 3 hours on High.
Garnish with green salad and serve.
Thanks for visiting