• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Healthier Bite
  • Home
  • Recipes
  • Blog
    • Lifestyle
    • Favorite Products
  • About Me
    • Contact
menu icon
go to homepage
  • Home
  • Recipes
  • Blog
  • About Me
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Blog
    • About Me
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Main Dish

    Zucchini Cannelloni

    Published: Feb 6, 2019 · Modified: Aug 26, 2023 by Jennifer Brown · This post may contain affiliate links · Leave a Comment

    Share this recipe with others!

    226 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    This Zucchini Cannelloni recipe is a healthier take on an Italian classic! The squash cannelloni is stuffed with a creamy butternut squash filling and baked before being drizzled with a delicious brown butter rosemary sauce! This recipe is SCD, gluten free and grain free. There's also a Paleo and dairy free option.

    Three zucchini cannelloni on a black dish.

    Prior to going gluten free and starting the specific carbohydrate diet (SCD), I was all about pasta!

    I had some form of it at least twice a week.

    I've already created a Gluten Free Butternut Squash Lasagna recipe that's absolutely incredible, so more "pasta" dishes were inevitable!

    This squash cannelloni uses zucchini sheets and is filled with a butternut squash mixture before being drizzled with a brown butter rosemary sauce!

    Three cannelloni drizzled with warm butter sauce and a sprig of rosemary on a black plate.

    What is cannelloni?

    In Italian, cannelloni means "big tubes".

    You typically start with a pasta sheet that has a dollop of cheese or meat on it before rolling it into a tube.

    In the United States, cannelloni is typically referred to as manicotti.

    This gluten free cannelloni uses thin slices of zucchini in place of the pasta!

    Baked cannelloni on a spatula.

    How to make butternut squash filling

    Begin by roasting about two cups of cubed butternut squash.

    Once the squash is tender, remove from the oven and place into a blender.

    Add one egg yolk, cinnamon, and salt to the blender.

    Parmesan cheese can also be added, but that's optional!

    Blend until the mixture is smooth, then set aside.

    A four photo collage showing how to cube, roast, and blend the butternut squash filling.

    Tip:

    The filling can be made by using canned pureed butternut squash. It still turns out yummy, it just lacks that extra layer of flavor that roasting brings to the squash.

    How to cut zucchini sheets

    Take a zucchini (the straighter the better, it will make slicing it easier) and cut off both ends.

    Stand the zucchini up on the cutting board and slice it right down the middle.

    A four photo collage showing how to slice the zucchini and peel it into thin sheets.

    Use a vegetable peeler to carefully cut the zucchini into ribbons.

    Each cannelloni will use three zucchini ribbons.

    Assembling the zucchini cannelloni

    Put one ribbon down on the cutting board before placing another ribbon on either side, making sure they overlap a bit.

    A four photo collage showing how arrange the cannelloni, fill it with the butternut squash and roll it into tubes.

    Place a heaping tablespoon of butternut squash filling at the bottom of the zucchini ribbons.

    Firmly roll the zucchini over the butternut squash filling and place in a greased baking dish.

    Once all of the cannelloni have been assembled, they go into the oven to bake.

    The zucchini cannelloni with butternut squash filling in a white baking dish right out of the oven.

    Remove the cannelloni from the oven after about thirty minutes and top with either the brown butter sauce or pesto!

    Brown butter rosemary sauce

    This brown butter rosemary sauce is so good!

    It's simple to make and really does a nice job accentuating the flavors of the butternut squash filling!

    While the cannelloni is baking, wash and dry two sprigs of rosemary.

    Melt one stick of unsalted butter in a small pot.

    Once the butter begins to foam, add the rosemary.

    A four photo collage showing how to melt the butter, add the seasoning, and pour it over the cannelloni.

    The butter will continue to foam and start turning brown. DO NOT TOUCH IT!

    As the foaming subsides, remove the pot from the heat and add some lemon juice and a pinch of salt.

    Pouring brown butter rosemary sauce over a plate filled with zucchini cannelloni.

    What if I'm avoiding dairy?

    If you'd rather keep this meal dairy free, you can top the cannelloni with my Easy Spinach Pesto!

    It compliments the dish beautifully and the bonus is that you get in some extra veggies!

    A forkful of cannelloni with a butternut squash filling.

    The butternut squash zucchini cannelloni is enough to fill me up, but I normally serve it alongside fish or chicken for my husband.

    More easy zucchini recipes you'll love!

    • Zucchini Tortillas
    • Zucchini Carrot Muffins
    • Almond Flour Zucchini Bread
    • Crustless Zucchini Quiche

    If you made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!

    Follow me on facebook and instagram . Tag @thehealthierbite and #thehealthierbite so I can see your yummy creations!

    Did you know I have a YouTube channel? SUBSCRIBE to watch all of my recipe videos!

    NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.

    Recipe

    Three zucchini cannelloni drizzled with brown butter and garnished with rosemary on a black plate.

    Zucchini Cannelloni

    by: Jennifer Brown
    This Zucchini Cannelloni recipe is a healthier take on an Italian classic! The squash cannelloni is stuffed with a creamy butternut squash filling and baked before being drizzled with a delicious brown butter rosemary sauce! This recipe is SCD, gluten free and grain free. There's also a Paleo and dairy free option.
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course dinner, Main Course
    Cuisine Italian
    Servings 10 cannelloni
    Calories 150 kcal

    Ingredients
      

    Zucchini Cannelloni with a Butternut Squash Filling

    • 2 large zucchini
    • 1 large butternut squash
    • 1 large egg yolk
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon fine sea salt
    • 2 Tablespoons grated Parmesan cheese (optional)
    • 1 Tablespoon olive oil

    Brown Butter Rosemary Sauce

    • 1 stick unsalted butter
    • 2 sprigs fresh rosemary washed and dried
    • ½ lemon
    • ⅛ teaspoon fine sea salt

    Instructions
     

    Zucchini Cannelloni

    • Preheat oven to 425F. Grease the bottom and sides of a 13x9 baking dish with the olive oil. Set aside.
    • Wash and peel a large butternut squash. Cut the squash into cubes (you need about 2 cups worth) and spread onto a baking sheet. 
    • Place the baking sheet in the oven on the middle rack and roast for 20 minutes or until the squash is tender. 
    • IMPORTANT: Decrease the oven temp to 350F once the squash is done! Don't forget or your cannelloni will burn!!!!
    • While the butternut squash is roasting, wash the zucchini and cut off the ends. Stand the zucchini up on the cutting board and slice it right down the middle.  
    • Use a vegetable peeler to slice the zucchini into thin ribbons. You'll need 30 zucchini ribbons total to make 10 cannelloni. 
    • Once the squash is roasted, allow it to cool for a few minutes before transferring to a blender. Add the egg yolk, cinnamon, salt, and cheese. Process until the mixture is smooth (you should have about 1 cup of filling). 
    • Put one ribbon on the cutting board (this will be the center of the cannelloni) before placing another ribbon on either side, making sure they overlap a bit. 
    • Place a heaping tablespoon of butternut squash filling on the bottom of the zucchini ribbons. Firmly roll the zucchini over the filling until a tube has formed. 
    • Place the zucchini in the baking dish with the loose ends facing down. Repeat the process with the rest of the zucchini ribbons and filling.
    •  Put the baking dish on the middle rack of an oven that's been heated to 350F. Bake for 30 minutes or until the zucchini is tender. 

    Brown Butter Rosemary Sauce

    • Melt the butter in a small saucepan over medium-low heat. 
    • Once the butter begins to foam, add the sprigs of rosemary. The butter will continue to foam and start to turn brown...DO NOT TOUCH OR STIR IT! 
    • When the foaming subsides, remove from the heat and add the juice of half a lemon and the salt. 
    • Pour the brown butter sauce over the cannelloni and enjoy! 

    Notes

    • If using pureed canned butternut squash, you'll need 1 cup of puree. Skip to the 5th step of the recipe directions.
    • Use a baking dish that keeps the cannelloni somewhat snug, this will prevent them from unraveling during baking. 
    • To keep this dish dairy free and vegetarian, top the cannelloni with this Spinach Sage Pesto. 
     
    The nutritional information in this recipe are just an estimate and were calculated with the brown butter rosemary sage sauce. If you decide to use the spinach sage pesto, the calorie count will be different. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

    Nutrition

    Serving: 0g | Calories: 150kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 115mg | Potassium: 447mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8419IU | Vitamin C: 30mg | Calcium: 62mg | Iron: 1mg
    Keyword butternut squash cannelloni, squash cannelloni, zucchini cannelloni
    Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

    More Main Dish

    • Cooked chicken in a large skillet.
      Cider Braised Chicken
    • Black beans, cauliflower rice, and Cuban steak with onions on a white plate.
      Bistec de Palomilla (Cuban Steak and Onions)
    • A slice of white chicken lasagna on a white plate with a gold fork.
      White Butternut Squash Lasagna
    • Zucchini tortillas on a baking sheet.
      Zucchini Tortillas

    Reader Interactions

    Leave a Comment! Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe!




    Primary Sidebar

    Welcome! Years ago I was diagnosed with an autoimmune disease and found symptom relief by following the specific carbohydrate diet (SCD). Here you'll find deliciously healthy, whole food recipes that can be enjoyed by all!

    More about me →

    Most Popular Recipes

    • Healthy carrot zucchini muffins piled up on a cooling rack.
      Zucchini Carrot Muffins
    • A whisk filled with honey Italian meringue.
      Honey Italian Meringue
    • A coconut key lime pie on a pink table surrounded with limes.
      Key Lime Tart
    • A chip with broccoli dip on it.
      Healthy Broccoli Dip

    Spring Recipes

    • A decorated lemon cake on a glass serving dish.
      Lemon Almond Flour Cake
    • A strawberry almond flour cake on a white cake stand.
      Strawberry Almond Flour Cake
    • An almond flour lemon tart topped with fresh berries.
      Paleo Lemon Tart
    • A coconut cupcakes topped with coconut icing on a white table.
      Gluten Free Coconut Cupcakes

    Footer

    ↑ back to top

    About

    • About Me
    • We have a new name!
    • Privacy Policy
    • Terms & Disclosures
    • Accessibility Policy

    Newsletter

    Subscribe

    Contact

    • Contact

    A The Healthier Bite is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2024 THE HEALTHIER BITE