Low-carb ricotta cannelloni made with courgette

Low-carb ricotta cannelloni made with courgette, with ricotta, hard cheese, tomatoes, basil and oregano – hearty, oven-baked and pleasantly light.

At a glance

• Serves 2
• Prep time: 25 min
• Cooking time: 30 min
• Total time: 55 min
• Calories: 350 kcal per serving
• Protein: 18 g
• Fat: 26 g
• Carbs: 10 g

Ingredients

• 1 organic egg
• 400 g passata or chopped tomatoes
• 1 garlic clove
• 3 courgettes
• 300 g ricotta cheese
• 100 g vegetarian hard cheese (Parmesan-style), finely grated
• Sea salt
• 1 tsp oregano
• 1 handful of fresh basil
• Black pepper and nutmeg

Method

You’ll need: oven · baking dish · chopping board · knife · grater

1. Slice the courgettes thinly lengthways, salt them lightly and leave them for a little while. Then pat them dry well so they're easier to roll.
2. Stir the ricotta with the egg, hard cheese, basil, salt, pepper and a little nutmeg to a creamy, fairly firm filling.
3. Spread the passata or chopped tomatoes with the garlic, oregano and salt in a baking dish. This makes the base for the cannelloni.
4. Put a little ricotta filling on each courgette slice, roll up and place seam-side down in the tomato sauce. Lay the rolls close together in the dish.
5. Sprinkle with hard cheese and bake in the oven at 200 °C (180 °C fan) for 20–25 min until the top turns more golden and the sauce bubbles gently at the edges.
6. Serve hot, finished with a little fresh basil and black pepper if you like.

Good to know

When you fancy something hearty without heavy pasta, this is just right. Juicy, creamy and simply lovely straight from the oven.

Swaps

Ricotta → cottage cheese or soft goat's cheese (more protein or often stronger flavour, still low-carb) Hard cheese → mature Alpine cheese such as Gruyère (stronger flavour, usually similarly low in carbs) Passata → chopped tomatoes made from tomatoes only, nothing added (more bite, often less processed) Organic egg → 1 egg yolk + 1 tbsp cream cheese (creamier filling, also binds well)

Allergens

Contains milk and egg; usually suitable for children – season more mildly if needed when it comes to garlic or strongly spiced tomatoes – and during pregnancy only make it with pasteurised ricotta.

Frequently asked questions

What's in courgette nutritionally?

Courgettes contain lots of water, some fibre and small amounts of vitamin C, potassium and folate. They're mild in flavour, which makes them easy to combine.

How much calcium does ricotta contain?

Ricotta provides calcium and protein, but usually in a slightly less concentrated form than long-matured hard cheeses. Depending on the product, it also contains vitamin B12 and phosphorus.

Why do tomatoes suit this dish nutritionally?

Tomatoes bring vitamin C, potassium and lycopene. The exact amount of lycopene varies with the variety and how the tomatoes are processed.

Is hard cheese just seasoning, or does it add nutrients too?

Hard cheese brings not only a strong flavour but also protein, calcium and phosphorus. Because of its salt content, it's worth using it mindfully when seasoning.

What do garlic and oregano add?

Garlic and oregano bring aroma compounds and small amounts of plant compounds.