Zucchini Mushroom Cannelloni
This is a classic Italian dish. The nutmeg gives a gorgeous flavor.
Featured in our Italian Recipe Book
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
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).
Tried this recipe?Let us know how it was!
