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Vegetarian Zucchini Cannelloni

Gathering a few yummy vegetarian dishes together that will bring some wow to the table, well any night really, but in particular leading into the festive season too! I’ve made these delicious vego Zucchini Cannelloni with ricotta and herbs and popped them on the most scrumptious Italian veggie ragu using Macro’s NEW Italian flavoured Textured Vegetable Protein from @woolworths_au. The Macro Italian Textured Veg Protein in this dish is a great meat alternative that is high protein, high iron and high fibre – vegan friendly too! What are some of your favourite meat substitutes?

 

VEGETARIAN ZUCCHINI CANNELLONI 

Makes 10

Gluten free : Refined Sugar Free : Vegetarian 

1 packet Macro Textured Vegetable Protein ‘Italian Herb’

1x 400g tin chopped tomatoes

2 tablespoons salt reduced tomato paste

6 medium (750g) zucchini

1 egg

375g ricotta

1 clove garlic, crushed

2 tablespoons chopped fresh basil, plus extra for garnish 

2 tablespoons chopped fresh parsley

2 medium (160g) carrots, grated

In a bowl combine Macro Textured Vegetable Protein with 1 cup (250ml) boiling water, stir and set aside to absorb for about 5-8 minutes. Once water is absorbed, heat a frypan on medium heat, add Macro Textured Vegetable Protein, tinned tomatoes and tomato paste, stir and bring to a simmer for 10 minutes. Heat oven to 200C. Slice the zucchini using a vegetable peeler to create ribbons, leaving about 1cm of core in the middle (you can snack on this with some dip whilst you’re waiting for your Cannelloni to cook so they don’t go to waste). Whisk egg in a bowl, add ricotta, garlic, basil and parsley and mix. Pour Italian Textured Vegetable Protein mix into a baking dish, ready to top with cannelloni. Divide zucchini slices into 10 even groups, then on a chopping layer the zucchini slices for one cannelloni along side each other, slightly overlapping so they will hold together. Add 1 heaped tablespoon ricotta mix to the middle of the zucchini, then peel zucchini up, over and continue rolling, keeping quite tight. Place in baking dish on top of the Textured Vegetable Protein Mix and repeat with remainder of ingredients. Cook in oven for 25-30 minutes and serve sprinkled with extra herbs.

+This is a partnered post with Woolworths Pty Ltd, all thoughts and opinions expressed are the authors own.

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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