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Zucchini Mushroom Cannelloni served on a plate

Zucchini Mushroom Cannelloni

This is a classic Italian dish. The nutmeg gives a gorgeous flavor. 
Featured in our Italian Recipe Book
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Category Main Dish
Makes3 servings

Ingredients

  • 1 Tbsp olive oil, extra virgin
  • 1 large onion
  • 2 medium zucchini, chopped
  • 1 cup mushrooms, chopped
  • ⅓ cup low protein, dairy-free cheese alternative, shredded*
  • 1 tsp nutmeg, freshly grated
  • Salt and pepper
  • 6 sheets low protein lasagna
  • 1 cup tomato sauce
  • Fresh basil leaves
  • 1 Tbsp balsamic vinegar

Directions
 

  • Preheat the oven to 350°F.
  • In a large frying pan, sauté onion in olive oil until softened. Add zucchini and mushrooms and cook until soft.
  • Mix in the low protein cheese. Season mixture with nutmeg, salt and pepper.
  • Place lasagna sheets into a pot of boiling water, cook for 4 minutes until soft and easy to fold. Cook lasagna sheets in two separate batches to prevent sheets from sticking together.
  • Divide the zucchini and mushroom filling between the 6 lasagna sheets and fold into 6 rolls.
  • Place lasagna rolls in a small baking dish and cover with tomato sauce. Drizzle with extra virgin olive oil.
  • Bake for 30 minutes. Cover dish with foil if the top starts to go brown.
  • Serve with fresh basil and a drizzle of balsamic vinegar.

Nutrition Per Serving

Serving size: 2 rolls
Calories: 407
Protein: 4.5 g
Phenylalanine: 154 mg
Leucine: 213 mg
Tyrosine: 99 mg

Nutrition Per Recipe

Makes: 3 servings
Calories: 1222
Protein: 13.5 g
Phenylalanine: 463 mg
Leucine: 640 mg
Tyrosine: 296 mg
*Calories and protein may vary by product. Be sure the check the nutrition label.
For this recipe, low protein pasta is estimated to contain 0.5 g protein, 18 mg phenylalanine, and 5 mg tyrosine per 100 grams (uncooked).
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