There’s something comforting about a dish that feels indulgent but is actually packed with bright, fresh ingredients. This Spinach And Ricotta Zucchini Cannelloni swaps dried pasta tubes for large zucchini ribbons, stuffing them with a creamy ricotta and spinach filling, then baking everything in a simple crushed tomato sauce until bubbly and golden. It’s light enough for weeknights yet elegant enough for company. Follow the steps below for a reliably delicious result.

Why you’ll love this Spinach And Ricotta Zucchini Cannelloni

Low-carb twist on classic cannelloni that’s still rich and comforting.
Simple pantry ingredients come together quickly.
Make-ahead friendly: assemble, refrigerate, and bake when you’re ready.

Ingredients

2 large thick Zucchini, washed and unpeeled
14 oz can crushed tomatoes or pasta sauce of choice/Passata
18 oz frozen spinach, thawed
18 oz Ricotta
2 x large eggs
3 cloves garlic, crushed or 2 teaspoons garlic powder
3/4 cup mozzarella cheese, divided
1 pinch salt to taste

Equipment

Baking dish (about 9×13 inches or similar)
Sharp knife or mandoline
Large bowl
Sauté pan (optional)
Spoon or spatula
Paper towels or clean kitchen towel

Prep and assembly

Preheat your oven to 375°F (190°C). This amount of heat will allow the zucchini to soften without turning to mush and the cheese to melt and brown beautifully. While the oven warms, get your zucchini and filling components ready.

Step 1: Prepare the zucchini

Trim the stem ends off each of the 2 large thick Zucchini. Using a sharp knife or mandoline set to a thin-but-substantial setting, slice each zucchini lengthwise into long ribbons about 1/8 to 1/4 inch thick. You want pieces flexible enough to roll but thick enough to hold filling. If any ribbons are especially wide, trim them to a manageable width.

Step 2: Dry the ribbons

Lay the zucchini ribbons on paper towels or a clean kitchen towel and lightly pat to remove excess moisture. This prevents watery filling and helps the sauce cling better during baking.

Step 3: Prepare the spinach

Take the 18 oz frozen spinach and fully thaw it. Once thawed, squeeze out as much liquid as you can using your hands or by wrapping the spinach in a towel and pressing. Chop the spinach roughly if the leaves are large. Properly draining the spinach keeps the filling from becoming runny.

Step 4: Make the filling

In a large bowl, combine the 18 oz Ricotta, the drained spinach, and 2 x large eggs. Add 3 cloves garlic, crushed (or 2 teaspoons garlic powder if you prefer). Sprinkle in a pinch of salt to taste. Mix thoroughly until the mixture is homogeneous and slightly fluffy. Fold in about half of the 3/4 cup mozzarella cheese (reserve the rest for topping).

Step 5: Prepare the sauce

Pour the 14 oz can crushed tomatoes or your chosen pasta sauce/passata into a small bowl and season with a small pinch of salt if desired. If you like, stir in a little crushed garlic or dried herbs, but the simple sauce works perfectly with this filling.

Assembling the Spinach And Ricotta Zucchini Cannelloni

Work assembly on a clean surface near your baking dish so you can roll and place each zucchini ribbon directly into the dish.

Step 6: Spread some sauce

Spoon a thin layer of the crushed tomatoes into the bottom of your baking dish to prevent sticking and to create a moist base for the rolls.

Step 7: Fill and roll

Using a small spoon, place about 1 to 2 tablespoons (depending on ribbon width) of the ricotta-spinach filling onto one end of a zucchini ribbon. Spread it slightly, then roll the ribbon away from you to encase the filling. Place the roll seam-side down in the prepared baking dish. Repeat until all the filling or all the zucchini ribbons are used; arrange the rolls in a snug, single layer.

Step 8: Add sauce and cheese

Once the rolls are in the dish, spoon the remaining crushed tomatoes or passata evenly over the top so each roll has a coating of sauce. Sprinkle the remaining half of the 3/4 cup mozzarella cheese over the sauced rolls for that melty, golden finish.

Step 9: Cover and bake

Cover the baking dish with foil and bake in the preheated oven at 375°F (190°C) for about 20 minutes. Then remove the foil and bake an additional 10–15 minutes, or until the zucchini is tender and the cheese is bubbly and slightly browned on top. If you prefer more char, finish with a quick 1–2 minute broil—watch carefully to avoid burning.

Serving

Let the baked Spinach And Ricotta Zucchini Cannelloni rest for 5 minutes after removing from the oven. This resting time helps the filling set so the rolls hold together when plated. Serve warm with a side salad, crusty bread, or a simple lemony green vegetable.

Make-ahead and storage tips

To assemble ahead: Prepare the rolls and cover the dish tightly with plastic wrap or foil, then refrigerate up to 24 hours before baking. Increase covered baking time by 5–10 minutes if baking straight from chilled.
To freeze: Assemble the rolls in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking, then follow the baking times above and add a few extra minutes as needed.
Leftovers keep well in the fridge for 3–4 days. Reheat gently in a 350°F oven until warmed through to keep the zucchini from becoming soggy.

Variations and swaps

For extra flavor, sauté the crushed garlic briefly in olive oil before adding to the ricotta mixture.
Stir in chopped fresh herbs like basil, parsley, or dill for brightness.
To make it lighter, substitute part of the ricotta with low-fat cottage cheese, making sure to blend until smooth for the best texture.

Common questions

Can I use store-bought pasta sheets instead? Yes, but this recipe is built around the zucchini ribbons for a lighter take. If you use pasta sheets, you’ll need to cook them according to package directions first.

My spinach still released liquid—what now? Press and squeeze again with a towel; excess moisture will make the filling loose and can make the dish watery during baking.

Notes on ingredients

All ingredients listed are suitable for a wide range of dietary preferences when sourced according to your usual standards. The 2 large thick Zucchini should be firm and sizeable so you can create long ribbons. The 18 oz frozen spinach should be fully drained. Use a full-fat ricotta for the creamiest texture, or blend if you prefer a smoother consistency.

This Spinach And Ricotta Zucchini Cannelloni is the kind of dish that looks special but requires only simple steps. It celebrates fresh produce, creamy cheese, and a bright tomato sauce, and it’s an easy way to bring a rustic, homemade feel to the dinner table with minimal fuss. Enjoy!