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Zucchini-Corn Cannelloni

1 12 teaspoons olive oil
12 small onion, finely chopped (1/2 cup)
1 garlic clove, minced (1 tsp)
12 teaspoon rubbed sage
12 teaspoon dried oregano
1 (14 1/2 ounce) can diced fire-roasted tomatoes
1 teaspoon balsamic vinegar
1 tablespoon olive oil
1 medium onion, chopped (1 1/2 cups)
1 medium zucchini, finely diced (1 1/2 cups)
12 cup fresh corn kernels (can use frozen)
2 garlic cloves, minced (2 tsp)
12 teaspoon rubbed sage
1 cup low-fat ricotta cheese
4 tablespoons parmesan cheese, divided
1 large pinch ground nutmeg
6 no-cook lasagna noodles
12 cup low-fat shredded mozzarella cheese (optional)


To make Sauce: Heat oil in saucepan over medium heat. Add onion, and saute 7 minutes or until soft. Add garlic, sage, and oregano; stir until combined. Add tomatoes and vinegar, and season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 10 minutes. Puree with immersion blender. To make Cannelloni: Heat oil in skillet over medium heat. Add onion; saute 10 minutes. Add zucchini and corn; increase heat to medium high. Saute 3-5 minutes, or until beginning to brown. Stir in garlic and sage; remove from heat. Stir in ricotta, 2 Tb Parmesan, and nutmeg. Bring a large pot of salted water to a boil. Add noodles, and cook 3 minutes or until noodles bend without breaking. Drain, and cool in large bowl of cold water. Drain again, pat dry, and stack on cutting board. Halve noodles width-wise. Preheat oven to 350F Spoon 1/2 cup Sauce into 9-inch square baking dish. Spoon 3 Tb zucchini mixture down center of 1 halved noodle. Roll into a tube, and place seam side down in dish. Repeat with remaining noodles and filling. Sprinkle with remaining 2 Tb Parmesan and mozzarella, if using. Bake 25 minutes, or until cheese melts and Sauce is bubbly. Store/Serve: Cool, and cover tightly with foil. Refrigerate 3 days or freeze up to 1 month. Thaw, and reheat, covered, in 350F oven 20-25 minutes, or until hot in center.

Source: www.food.com