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