Alboronía with pumpkin, eggplant and fresh cilantro served Spanish Pumpkin and Eggplant Stew (Alboronía) Slice of Fainá chickpea flatbread with tomato sauce Chickpea Flatbread with Tomato Sauce (Fainá) Elote with Sour Cream - fresh corn served with sour cream, cheese, and spicy paprika Classic Sour Cream Elote Zucchini fritters with tahini sauce Zucchini Fritters with Lemony Tahini Dip Chestnut Zongzi served on a plate Sweet Chestnut Sticky Rice Dumplings (Zongzi) Kohlrabi calzone Roasted Kohlrabi & Mozzarella Calzone Sausage burger with cheese and vegetables Hungarian Style Pork & Sausage Burger Fig stuffed naan bread served Fig-Stuffed Naan Bread Gingerbread Waffles with orange zest Gingerbread Spiced Waffles White pizza with creamy cheese topping Extra Creamy White Pizza with Ricotta and Mascarpone Orange cider served in a glass Warm Spiced Orange Cider Beet and Leek Wrap with Peanut Butter Beet and Leek Whole Wheat Wraps with Peanut Butter Chicken Arroz Caldo served with hard-boiled eggs, scallions, and fried garlic Chicken Arroz Caldo with Hard-Boiled Eggs Greek baked giant beans served with whole wheat toast Rustic Greek Baked Beans with Whole Wheat Toast Fish pie with cauliflower mash, golden brown creamy topping and fish filling Low-Carb Fish Pie with Cauliflower Mash Vegan Kakiage, crispy vegetable fritters Vegan Kakiage (Tempura Vegetable Fritters) Peach Doughnut served with powdered sugar Peach-Filled Brioche Doughnuts Freshly baked pancake bun Fluffy Soufflé Pancake Buns Piadina served with rosemary roasted potatoes and goat cheese Rustic Potato and Rosemary Piadina with Goat Cheese Golden brown gorgonzola-walnut empanadas Gorgonzola and Walnut Empanadas Alboronía with pumpkin, eggplant and fresh cilantro served Spanish Pumpkin and Eggplant Stew (Alboronía) Slice of Fainá chickpea flatbread with tomato sauce Chickpea Flatbread with Tomato Sauce (Fainá) Elote with Sour Cream - fresh corn served with sour cream, cheese, and spicy paprika Classic Sour Cream Elote Zucchini fritters with tahini sauce Zucchini Fritters with Lemony Tahini Dip Chestnut Zongzi served on a plate Sweet Chestnut Sticky Rice Dumplings (Zongzi) Kohlrabi calzone Roasted Kohlrabi & Mozzarella Calzone Sausage burger with cheese and vegetables Hungarian Style Pork & Sausage Burger Fig stuffed naan bread served Fig-Stuffed Naan Bread Gingerbread Waffles with orange zest Gingerbread Spiced Waffles White pizza with creamy cheese topping Extra Creamy White Pizza with Ricotta and Mascarpone Orange cider served in a glass Warm Spiced Orange Cider Beet and Leek Wrap with Peanut Butter Beet and Leek Whole Wheat Wraps with Peanut Butter Chicken Arroz Caldo served with hard-boiled eggs, scallions, and fried garlic Chicken Arroz Caldo with Hard-Boiled Eggs Greek baked giant beans served with whole wheat toast Rustic Greek Baked Beans with Whole Wheat Toast Fish pie with cauliflower mash, golden brown creamy topping and fish filling Low-Carb Fish Pie with Cauliflower Mash Vegan Kakiage, crispy vegetable fritters Vegan Kakiage (Tempura Vegetable Fritters) Peach Doughnut served with powdered sugar Peach-Filled Brioche Doughnuts Freshly baked pancake bun Fluffy Soufflé Pancake Buns Piadina served with rosemary roasted potatoes and goat cheese Rustic Potato and Rosemary Piadina with Goat Cheese Golden brown gorgonzola-walnut empanadas Gorgonzola and Walnut Empanadas
Smoked cheese and zucchini cannelloni served
Cannelloni baked with cheese and filled with grilled zucchini and smoked mozzarella

Smoked Cheese and Zucchini Cannelloni

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
This dish reimagines classic stuffed pasta as a vegetarian delight, replacing heavy meat with fresh grilled vegetables and smoky cheese. Grilling concentrates the zucchini's natural sugars, creating an exciting contrast with the savory, smoky cheese cream. Not your average pasta dish: this is about harmony of textures and deep flavors.
🕒 Prep Time 40 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Italian (Modern Fusion)

Ingredients

Equipment Needed

  • Grill Pan: For char marks and roasted flavor on zucchini.
  • Piping Bag: For clean and fast filling of pasta tubes.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Wash zucchini and slice lengthwise into thin strips (1/8 inch). Lightly salt and let rest 10 minutes, then pat dry with paper towels.

Tip: Salt draws water out of cells so the vegetable roasts instead of steams.
2 ✓

Grill zucchini slices in a hot, lightly oiled pan for 1-2 minutes per side until marked. Cool, then dice finely.

Tip: High heat caramelizes sugars for a deeper flavor.
3 ✓

For filling, mix ricotta, grated smoked cheese, egg, diced zucchini, salt, and pepper. Taste for salt before adding raw egg.

Tip: The egg binds the mixture while baking so it remains creamy but sliceable.
4 ✓

Par-boil cannelloni tubes in salted water for 3-4 minutes (half-cooked), then cool in cold water to prevent sticking.

Tip: Shocking stops cooking so pasta finishes perfectly 'al dente' in the oven.
5 ✓

Fill tubes using a piping bag. Lay them snugly in a baking dish lightly coated with marinara.

Tip: Piping bags prevent air pockets and mess.
6 ✓

Top with remaining sauce and sprinkle with Parmesan. Bake at 350°F (180°C) for 25-30 minutes.

Tip: Cheese fat and browning proteins create the irresistible crust.
7 ✓

Rest for 5-10 minutes before serving, then garnish with fresh basil.

Tip: Resting reduces internal steam pressure and harmonizes flavors.

Recipe FAQ

Why is the filling watery?
You likely didn't dry the zucchini enough before grilling, or the ricotta was too wet. Always drain cheese!
Can I substitute cannelloni?
Yes, use lasagna sheets: boil, fill, and roll up.

Ingredients

  • 12 tubes Cannelloni Pasta
  • 10 oz Zucchini (young)
  • 7 oz Smoked Mozzarella or Gouda
  • 1 cup Ricotta Cheese (drained)
  • 2 oz Parmesan Cheese
  • 1 large Egg
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 1/4 cups Marinara Sauce
  • 1 handful Fresh Basil