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  • Writer's pictureMafe

Zucchini Cannelloni with cashew ricotta

Super creamy and delicious recipe! 🤤 it’s way simpler than what it looks, I promise!

You can use your favourite store bought marinara to make it express or if you get fancy DIY!


Zucchini cannelloni

  • 2-3 zucchini, sliced with a mandolin or a sharp knife lengthwise, thin slices but thick enough to grill and roll (about 3mm)

  • 1 tbsp olive oil

  • Salt & pepper

  • 3 cups Marinara of your choice (store bought or DIY)

  • Cashew parmesan (found in highlight sauces+)

  • Fresh basil

Cashew ricotta

  • 1 cup drained raw cashews

(soaked in hot water for at least 30min)

  • 2 tbsp nutritional yeast

  • Juice of 1/2 lime

  • 1 tbsp olive oil

  • 1 tbsp white miso (optional)

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 cup hot water

  • 1/4 fresh basil, thinly chopped

  • Salt & pepper


  1. Toss zucchini slices with the olive oil, salt & pepper

  2. Heat a grill or cast iron skillet into medium-high, start placing slices for a few seconds, just enough so its slightly browned on both sides, repeat till you have all slices ready, set aside.

  3. Prepare the cashew ricotta by placing all ingredients except the basil in a food processor, blend till smooth, scrapping down the sides if needed, taste and adjust flavours, transfer to a bowl add chopped basil and set aside.

  4. Preheat oven into 200c, in a baking tray add a thick layer of marinara

  5. Start creating the canelonni, by placing a scoop of ricotta at the wider part of the grilled zucchini (as shown in pic) roll carefully and place gently over the marinara, repeat till you run out of zucchini.

  6. Sprinkle some cashew parmesan and slide into the oven for 20min

  7. Serve with more cashew parmesan, basil, a salad or slices of bread, enjoy!

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