Zucchini cannelloni

Zucchini cannelloni

A light and delicious take on the classic cannelloni! Zucchini ribbons make the most delicate wrapping for a tasty filling of Miller Lane almond ricotta and English spinach. Cooked in a rich tomato sauce and served with crispy parmesan-crusted potatoes, this is a dish you'll keep coming back to!
  • Make this dish within 5 days of receiving your meal kit
  • Hands-on: 20 minutes
    Ready in: 45 minutes
  • Cooking equipment: medium/large pot, small fry pan, medium/large baking dish, baking tray
  • No preparations steps required before you start cooking
  • Pantry items needed: olive oil spray, olive oil
  • Serves: 2 or 4
Per 431g serve Per 100g
Energy 2340kJ (558Cal) 542kJ (129Cal)
Protein 16.4g 3.8g
Fat, total 34.8g 8.1g
– Saturated 5.8g 1.3g
Carbohydrate 38.5g 8.9g
– Sugars 14.5g 3.4g
Sodium 924mg 214mg
* Nutritional information is based on averages.

Allergens: contains soybeans, tree nuts.

May contain traces of other allergens.

For full details of allergen and ingredient information,

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Zucchini – or courgette – is rich in fibre and multiple antioxidants, vitamins and minerals, including lutein, zeaxanthin, vitamins A, C, B9, K, manganese, potassium and magnesium.

Zucchini has been linked to a variety of health benefits, including improved digestion, heart health, eye health and blood sugar management, enhanced immunity, lower risk of diabetes and of certain cancers, stronger bones, improved weight management.

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Baby spinach