Spinach And Ricotta Zucchini Cannelloni

Name: Spinach And Ricotta Zucchini Cannelloni
Yield: 6
Ingredients: 2 large and wide Zucchini, washed and unpeeled; 1x 400g | 14oz can crushed tomatoes (or pasta sauce of choice/or Passata); 500g | 18oz frozen spinach, thawed; 500g | 18oz Ricotta; 2 eggs; 3 garlic cloves, crushed (or 2 teaspoons garlic powder); 3/4 cup mozzarella cheese, divided; Salt to taste

Spinach And Ricotta Zucchini Cannelloni was pinched from <a href="http://cafedelites.com/2015/08/03/spinach-and-ricotta-zucchini-cannelloni/" target="_blank">cafedelites.com.</a>

"Rich and creamy spinach and ricotta stuffed inside Zucchini 'cannelloni tubes'! Low carb, guilt free and healthy, baked until the cheese is bubbling and golden...this is one dinner that's not only easy to make, but full of flavour it's hard to stop at 4 Cannelloni. Or 6!Weight Watchers: 5pp per serve (about 5-6 Cannelloni)..."

INGREDIENTS

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2 large and wide Zucchini, washed and unpeeled

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1x 400g | 14oz can crushed tomatoes (or pasta sauce of choice/or Passata)

•

500g | 18oz frozen spinach, thawed

•

500g | 18oz Ricotta

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2 eggs

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3 garlic cloves, crushed (or 2 teaspoons garlic powder)

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3/4 cup mozzarella cheese, divided

•

Salt to taste

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