Zucchini cannelloni

with parmesan crusted potatoes

JUST VEGAN! | FAMILY FRIENDLY | NO ADDED GLUTEN | Great for leftovers

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

Nutritional information

	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 and ingredients

Allergens: contains soybeans, tree nuts.

May contain traces of other allergens.

For full details of allergen and ingredient information,

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Eat your way to healthy!

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.