Zucchini Cannelloni With Pork Ragu

Today, I’m excited to share one of my favorite recipes zucchini cannelloni stuffed with slow-cooked pork ragu.

My twist on this dish involves using thin slices of zucchini to roll up a delicious mixture of slow-cooked pork, tomatoes, and basil. Then, they’re topped with melted mozzarella cheese, creating a visually stunning and exquisitely tasty dish.

Why should you try it?

This recipe offers multiple benefits:

1. Firstly, it brings the rich flavors of Mediterranean cuisine to your table, but without the gluten.
2. The succulent pork ragu filling is delicious, especially when wrapped in tender zucchini and topped with melted cheese.
3. Despite seeming complex, this recipe is relatively easy to make. Even if you think slicing the zucchini might be challenging, all you need is a vegetable peeler or mandoline for perfect results.
4. These pork cannelloni are only 6 points per portion (A huge portion) on Weight Watchers.

Preparation Time: 20 minute

Cooking Time: 40 minutes

Servings: 4

Serving Size: 6 zucchini cannelloni per person (500 g.)

6 WW points per serving

Ingredients:

• 1 teaspoon olive oil
• 1 onion, finely chopped, 110 g.
• 1 red bell pepper, diced, 100 g.
• 300 g. 96% lean ground pork
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 1 can (14 oz / 400 g) diced tomatoes
• 20 Basil leaves
• 6 low-fat mozzarella cheese slices
• 3 large zucchinis

Instructions:

1. Prepare the Napolitan Sauce:

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper. Cook until softened, about 5 minutes.

Add the ground pork to the skillet. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 8-10 minutes. Season the pork mixture with salt, pepper, and dried oregano. Pour in the diced tomatoes with their juices an the basil leaves chopped. Stir well to combine. Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally, until thickened. Remove from heat and set aside.

2. Prepare the Zucchini:

Preheat the oven to 375°F (190°C). Cut off the ends of each zucchini and slice them lengthwise into thin strips using a vegetable peeler or mandoline slicer. Aim for about 12 slices per zucchini.

3. Assemble the Cannelloni:

Lay out two zucchini slices and place a spoonful of the Napolitan sauce along one edge.

Roll up the zucchini slice tightly, enclosing the filling, and place it seam-side down in a baking dish. Repeat with the remaining zucchini slices and Napolitan sauce until all the zucchini slices are used up.

4. Bake the Cannelloni:

Once all the zucchini cannelloni are assembled in the baking dish, cover them with the low-fat mozzarella cheese slices.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the zucchini is tender.

5. Serve:

• Remove the zucchini cannelloni from the oven. Top generously with mozzarella cheese slices. Let them cool for a few minutes before serving. Garnish with fresh herbs if desired.
• Enjoy this delicious and healthy twist on classic cannelloni!

Variations and Substitutions:

1. Of course, there are numerous variations to explore. You can swap the ground pork for ground chicken breast to minimize Weight Watchers points. Alternatively, using beef or a beef-pork mixture can enhance the flavor.
2. Another extraordinary addition to this recipe is a light béchamel sauce (Just drizzle the bechamel over each layer of cannelloni). Simply cook skim milk with cornstarch, a pinch of nutmeg, salt, and a dash of pepper until thickened.

Tips and Tricks for Making Zucchini Cannelloni:

1. Choose large, wide zucchinis for better results.
2. Slice plenty of zucchini sheets; each cannelloni should have between 2 and 4 sheets. Don’t worry if they’re not perfectly even; when overlapped, they form a solid base for the roll-ups.
3. Ensure the pork ragu is quite dry, without excess juices.
4. I recommend making two layers of roll-ups, but you can fit up to three depending on the size of your baking dish. Just remember to layer mozzarella cheese between each layer.
5. Add the final layer of mozzarella cheese only after removing the cannelloni from the oven to prevent it from over-browning. If desired, sprinkle two tablespoons of grated Parmesan cheese on top.

With these tips and tricks, you’ll master the art of making zucchini cannelloni like a pro. Prepare to impress your family and friends with this delightful twist on a classic dish!

WW Points

Olive oil 1 point
Onion 0 points
Black pepper 0 points
Canned diced tomatoes 0 points
Red bell pepper 0 points
Private Selection Mediterranean Basil Leaves 0 points
Uncooked 96% lean ground pork 8 points
Table salt 0 points
Alpine Lace® Reduced fat mozzarella shingle pack slices 14 points
Uncooked zucchini 0 points

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