Vegetarian

Zucchini and Corn Cannelloni is for Dinner.

Zucchini and Corn Cannelloni takes 30 minutes to prepare.

Zucchini and Corn Cannelloni takes 25 minutes to cook.

Zucchini and Corn Cannelloni makes 4 servings.

The ingredients for Zucchini and Corn Cannelloni are:

SAUCE

1.5 TSP. OLIVE OIL
.5 C. ONION
1.0 TSP. GARLIC MINCED
.5 TSP. RUBBED SAGE
.5 TSP. DRIED OREGANO
14.5 CAN DICED FIRE ROASTED TOMATOES
.5 TBL. BALSAMIC GLAZE


CANNELLONI

1.0 TBL. OLIVE OIL
1.5 CUP ZUCCHINI FINELY DICED
.5 CUP FRESH OR FROZEN CORN KERNELS
2.0 TSP MINCED GARLIC
.5 TSP RUBBED SAGE
1.0 CUP LOW-FAT OR FAT-FREE RICOTTA CHEESE
4.0 TBL.PARMESAN CHEESE DIVIDED
1.0 LRG. PINCH GROUND NUTMEG
6.0 NO BOIL LASAGNA NOODLES
.5 CUP (4 0Z.) LOW-FAT OR FAT-FREE SHREDDED MOZZARELLA

Here is how you make Zucchini and Corn Cannelloni:

TO MAKE SAUCEHEAT OIL ADD ONION TO MEDIUM HEAT AND SAUTE UNTIL SOFT (ABOUT 7 MIN.)aDD GARLIC SAGE AND OREGANO AND COMBINE. ADD TOMATOES AND GLAZE THAN SIMMER 10 MINUTES.PUREE MIXTURE IN A FOOD PROCESSOR.TO MAKE CANNELLONIHEAT OIL THAN AD ONION TO MEDIUM HEAT SAUTE FOR 10 MINUTES AND ADD ZUCCHINI AND CORN.INCREASE TO MED-HIGH AND SAUTE FOR 3-5 MINUTES, STIR IN GARLIC AND SAGE.REMOVE FROM HEAT AND ADD RICOTTA 2 TBL PARMESAN AND NUTMEG.BRING LARGE POT OF SALTED WATER TO BOIL ADD NOODLES AND COOK 3 MINUTES (THE NOODLES SHOULD BEND BUT NOT BREAK).DRAIN AND COOL IN LARGE BOWL OF WATER.DRAIN AGAIN AND PAT DRY. STACK ON CUTTING BOARD AND CUT WIDTH WISE IN HALF.PREHEAT OVEN TO 350 SPOON HALF SAUCE ON BAKING DISHSPOON 3 TABL. SPOONS ZUCCHINI MIXTURE DOWN 1 HALFED NOODLE ROLL INTO A TUBE (SEAM DOWN) AND REPEAT WITH ALL NOODLES.SPRINKLE WITH REMAINING PARMESAN AND MOZZARELLA. BAKE 25 MINUTES UNTIL CHEESE GOLDEN BROWN AND SAUCE IS BUBBLING .Serving Size: 1/4 OF A 9X9 BAKING DISH/PANNumber of Servings: 4Recipe submitted by SparkPeople user KADEN11109.

The nutritional information for Zucchini and Corn Cannelloni is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 354.5

• Total Fat: 12.4 g
• Cholesterol: 56.5 mg
• Sodium: 697.5 mg
• Total Carbs: 45.7 g
• Dietary Fiber: 4.3 g
• Protein: 17.8 g

Zucchini and Corn Cannelloni is Italian cuisine.

The dietary needs meet for Zucchini and Corn Cannelloni is Vegetarian