Spinach And Ricotta Zucchini Cannelloni

Spinach And Ricotta Zucchini Cannelloni baked until the cheese is bubbling and golden is the kind of dinner that feels comforting yet surprisingly light. It is easy to make, full of flavor, and honestly hard to stop at just four cannelloni. You might find yourself reaching for six without even thinking about it.

Rich and creamy spinach and ricotta are tucked inside tender zucchini tubes, creating a satisfying low carb alternative to traditional pasta. This spinach and ricotta cannelloni delivers all the cozy appeal of a classic baked dish while keeping things fresh, wholesome, and guilt free.

Spinach and Ricotta Zucchini Cannelloni with spoon in a bowl - 1

What Makes This Recipe So Good
What You Need To Make This
How To Make Spinach and Ricotta Zucchini Cannelloni
Tips For Making Spinach and Ricotta Zucchini Cannelloni
Recipe FAQ’s
Spinach And Ricotta Zucchini Cannelloni Recipe

What Makes This Recipe So Good

This Spinach And Ricotta Zucchini Cannelloni works because the zucchini is prepared to release excess moisture before baking, which helps the rolls hold their shape and keeps the sauce from turning watery. The result is a zucchini cannelloni recipe that bakes up neatly, with tender layers that stay intact instead of collapsing in the dish.

The spinach and ricotta cannelloni filling is creamy without being heavy, giving you that classic comfort-food feel in a lighter way. Baking everything together allows the flavors to meld beautifully, making this zucchini cannelloni just as satisfying as traditional pasta-based versions, but easier to enjoy any night of the week.

What You Need To Make This

Flat lay photo of ingredient shot of Spinach and Ricotta Zucchini Cannelloni ( pasta sauce, ricotta, mozzarella cheese, salt, garlic, frozen spinach, zucchini, eggs) - 2

This Spinach And Ricotta Zucchini Cannelloni uses simple, everyday ingredients that come together into a creamy, satisfying bake.

Zucchini: Large, thick zucchini work best here, as they slice cleanly into sturdy ribbons that roll easily and hold the filling without breaking once baked.
Ricotta: Full-flavored ricotta creates the creamy base of the filling, giving the spinach and ricotta cannelloni its classic richness without making it heavy.
Spinach: Thawed and well-drained frozen spinach adds body and balance to the filling, preventing it from becoming overly soft while adding subtle earthy flavor.
Mozzarella Cheese: Mozzarella melts smoothly over the top, creating that bubbling, golden finish that makes this zucchini cannelloni recipe feel comforting and complete.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Spinach and Ricotta Zucchini Cannelloni

Preheat the oven to 210°C | 410°F and lightly grease a shallow baking dish. Spread half of the pasta sauce evenly over the base of the dish - 3

Preheat and Prep: Preheat the oven to 210°C | 410°F and lightly grease a shallow baking dish. Spread half of the pasta sauce evenly over the base of the dish and set aside.

Using a mandolin,slice the zucchini lengthwise into wide ribbons. - 4

Slice the Zucchini: Using a mandolin or sharp knife, slice the zucchini lengthwise into wide ribbons. Aim for even thickness so they soften and roll easily during baking.

Place the thawed spinach in a large bowl, add the ricotta, eggs, garlic, half of the mozzarella cheese, and salt to taste. - 5

Mix the Filling: Place the thawed spinach in a large bowl and squeeze out as much excess liquid as possible. Add the ricotta, eggs, garlic, half of the mozzarella cheese, and salt to taste, then mix until well combined and creamy.

Lay two zucchini ribbons overlapping, spoon 1 to 2 tablespoons of the mixture - 6

Assemble Cannelloni: Lay two zucchini ribbons overlapping, spoon 1 to 2 tablespoons of the mixture onto the narrower end, and roll up gently. Place seam-side down or open-end facing up in the prepared baking dish.

Repeat with the remaining zucchini and filling until the dish is full. Spoon remaining sauce over the cannelloni and sprinkle with the rest of the mozzarella cheese. - 7

Finish: Repeat with the remaining zucchini and filling until the dish is full. Spoon remaining sauce over the cannelloni and sprinkle with the rest of the mozzarella cheese.

Bake for 20 to 30 minutes, or until the cheese is bubbling and golden - 8

Bake Until Golden: Bake for 20 to 30 minutes, or until the cheese is bubbling and golden and the zucchini is tender when pierced with a fork or toothpick.

Spinach And Ricotta Zucchini Cannelloni pairs beautifully with bread-based sides that add a little crunch and contrast to the creamy filling. Cheesy Pizza Pull Apart Bread or Garlic Butter Pizza Pull Apart Bread are both great options, perfect for soaking up extra sauce while adding a comforting, sharable element to the meal.

If you want something lighter but still satisfying, Caprese Crostini With Grilled Avocado brings freshness and texture without overpowering the dish. The combination of crisp bread, creamy avocado, and bright flavors complements the richness of the zucchini cannelloni and rounds out the meal effortlessly.

Tips For Making Spinach and Ricotta Zucchini Cannelloni

I like to slice the zucchini just thick enough to bend without breaking. Too thin and they tear easily, too thick and they stay stiff after baking.
Take the extra minute to really squeeze out the spinach. I usually grab a clean kitchen towel for this and twist hard. It makes a huge difference in keeping the dish from going watery.
If the ricotta filling feels a little loose, let it sit for a few minutes before rolling. I find it firms up nicely and is much easier to work with.
Try not to overfill the zucchini rolls. A smaller amount of filling makes them easier to roll and helps everything cook evenly in the oven.

The key is removing excess moisture. Squeeze the spinach very well and avoid overly thin zucchini slices, as they release more water during baking

No, there is no need to pre-cook the zucchini. Slicing it evenly and baking it in the sauce allows it to soften naturally while holding its shape.

The cheese should be golden and bubbling, and the zucchini should be tender when pierced with a fork or toothpick.

Side view image of Spinach and Ricotta Zucchini Cannelloni - 9

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 10

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IngredientsUSMetric1x2x3x

▢ 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

Instructions

Preheat oven to 210°C | 410°F. Prepare a shallow baking dish with half of the pasta sauce. Set aside. Using a mandolin , slice Zucchini lengthwise to create wide ribbons. Set aside.
Place spinach in a large bowl and squeeze out any excess liquid and discard. Mix in the ricotta, eggs, garlic and 1/2 cup of the mozzarella cheese until all ingredients are well combined. Mix through salt to taste.
Place two zucchini ribbons on top of each other (as pictured above); spoon 1-2 tablespoons of the ricotta mixture onto the smallest end. Roll up to form a cannelloni and place into a shallow baking dish, open end facing up. Repeat with remaining zucchini and spinach mixture. Pour the remaining sauce over the ‘cannelloni,’ and top with remaining cheese.
Bake in the oven for 20-30 minutes, or until the cheese is golden and bubbling and the zucchini is soft when tested with a fork or toothpick.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.