16 or more zucchini cannelloni
2 big zucchinis
1lb ground turkey
salt and pepper
1 medium size zucchini, grated on big eyes of a grater
1 red onion
1 clove of garlic
a pinch of Aleppo pepper (or other you like)
1 tbs cream cheese
I my search for low carb ways for Italian dishes, only recently I remembered that I used to make those wonderful zucchini packets. Beautifully folded and weaved, these were a nice alternative to cabbage rolls. Well these may be a nice alternative to zucchini spaghetti. I wanted to make cannelloni. And lo, here comes an idea: I can roll the stuffing in zucchini slices! And nothing can surpass my love for many ways with zucchini! So I rolled the zucchini slices over some nicely seasoned stuffing. Layered these in a baking tray, sprinkled with some herbs and olive oil and baked them! Well, now this is a fine way with the zucchini!
Wash and trim two zucchinis and shave them into long slices. Sprinkle with salt and put aside fot the slices to soften. Grate the smaller zucchini on a big grater. Dice the red onion and fry together with the garlic in one tablespoon of olive oil until translucent. Cool. Put the ground turkey into the bowl, add the fried onion, grated zucchini (squeezed), season to taste with salt, pepper and Aleppo pepper (use any you have). Add chopped marjoram, thyme, savory or any other herbs you like. Mix everything with one tablesppon of cream cheese. Place 3 to 4 slices of zucchini, overlapping on a cutting board, place a roll of the stuffing, diameter of 1 inch on one end of the zucchini slices, and roll tightly. Place the rolls in the baking tray. Pour over some oilve oil, sprinkle with additional herbs, season with salt and pepper, and bake in the 325 degrees F(180C) for 35-45 minutes, until nicely browned.
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