Low-carb zucchini cannelloni
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	.. figure:: _static/zucchini_cann1.jpg

Zucchini cannelloni

- Serves: 4

- Type: main


Background
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Who doesn't like Italian food?, I have to admit that I am not a such big fan of it (and this is why my citizenship might be revoked) but I like to eat some Italian food from time to time, especially because it is simple to cook, but since my partner and I are in a low carb diet, Italian food is kind of forbidden in this house. 
To avoid lack of Italian food, I found some alternatives online and to use grilled zucchini instead of pasta -for lasagna (I will upgrade the recipe soon), cannelloni- is a good idea and it is really healthy and you will not be there thinking about all the km you must to run to feel light again. 
I used less ricotta cheese that in some recipes you will find online, believe me, in this case less is better. 


Ingredients
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	.. figure:: _static/zucchini_cann2.jpg

	Ingredients


- 3 large zucchini
- 250 grams ricotta cheese
- 5 tablespoons parmesan cheese
- 1 teaspoon dry oregano
- 250 ml marinara sauce ( :doc:`marinara_sauce` )
- 200 grams mozzarella for pizza
- 100 grams diced ham (prosciutto cotto) - optional
- olive oil
- red pepper flakes
- 100 grams cooked and drained spinach 

Steps
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#. Heat the electric grill or grill pan
#. Cut in thick slices the zucchini 
#. Pour some olive oil into the grill and expand it
#. Place the sliced zucchini and grill for both sides being careful to do not burn them
#. Remove the excess of liquid with paper towel and set aside

	.. figure:: _static/zucchini_cann3.jpg

	Grill the zucchini

#. Prepare the ricotta filling adding the ricotta cheese, 3 tablespoons parmesan cheese, dry oregano, basil leaves, red pepper flakes and the spinach in a bowl and blend all the ingredients until smooth
#. Add the prosciutto dices
#. Refrigerate for 30-60 minutes

	.. figure:: _static/zucchini_cann4.jpg

	Preparing the ricotta filling

#. Assemble the zucchini cannelloni, add a tablespoon of the ricotta filling onto one side of the zucchini and spread it.
#. Roll up the zucchini been careful to do not break them

	.. figure:: _static/zucchini_cann5.jpg

	Rolling the zucchini cannelloni

#. Spread tomato marinara sauce in a ovenproof dish
#. Place the zucchini cannelloni seam side down above the marinara sauce
#. Add some tomato marinara sauce on the cannelloni,  a small piece of mozzarella and sprinkle the remaining parmesan cheese

	.. figure:: _static/zucchini_cann6.jpg

	Preparing to bake

#. Bake in a pre-heated oven (180°C) for 20-25 minutes or until the cheese is melted and golden.