Zucchini Cannelloni with Lemon Ricotta Filling

Here’s a new and delicious way to eat your veggies by Born Under the Sun. As you may already know I’m a huge fan of zoodles. These are cut much wider and filled standing upright much like the classic Italian dish. The filling and sauce is an incredible work of art as well. Give it a try and let us know what you think! :



  • 2 smaller green and/or yellow summer squash (zucchini) (sliced on mandolin)
  • salt, pepper, olive oil
  • to garnish and serve: finely chopped pine nuts or pumpkin seeds, micro greens


For the lemon basil ricotta

  • A few leaves of chopped basil
  • 1/3 cup extra virgin olive oil
  • 1 garlic clove minced
  • dash of  lemon zest
  • 1-2 cups ricotta



Start making the lemon basil ricotta. Add all ingredients in a bowl and mix them well.

Slice zucchini on mandolin. Season lightly with salt, black pepper and olive oil.

For plating spoon some ricotta, or a tomato sauce if you’d like to serve it in that instead, in the bottom of a shallow bowl. Roll up zucchini, place on top of the sauce and fill with the lemon basil ricotta. If you can only lay them, like an original cannelloni dish, that is fine too. Sprinkle with chopped or ground pine nut/ pumpkin seeds and fresh basil.  ENJOY!



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