How long does zucchini cannelloni [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can zucchini cannelloni [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is zucchini cannelloni [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does zucchini cannelloni [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is zucchini cannelloni [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Zucchini Cannelloni
[Vegan, Gluten-Free]

NT By: Natalie Tamara

Author Bio

Natalie Tamara blogs over at The Tofu Diaries, where she shares plant-based recipes, travel tales,... Read More

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Zucchini Cannelloni [Vegan]

Dairy Free

A light version of cannelloni with zucchini tubes in place of wheat pasta, stuffed with vegetables and olives in rich tomatoes. You could even take it up a notch and top it with a creamy cheesy layer. It's a nutritious and filling gluten-free alternative to pasta!

Ingredients You Need for Zucchini Cannelloni [Vegan, Gluten-Free]

For the Cannelloni:

4 medium zucchinis, tops and bottoms cut off
1 tablespoon olive oil

For the Filling:

2 tablespoons olive oil
1 red onion, thinly sliced
2 leeks, sliced into rounds
3 bell peppers (1 red, 1 yellow, 1 green, or colors of your choice), chopped into 1cm pieces
4 cloves garlic, crushed
2 tins chopped tomatoes
1 tablespoon tomato purée
2 tablespoons (drained weight) lemon and garlic marinated Halkidiki olives or pitted green olives and 1 tablespoon lemon juice, halved lengthways
1/2 teaspoon dried thyme
Black pepper to taste

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How to Prepare Zucchini Cannelloni [Vegan, Gluten-Free]

To make the zucchini tubes, cut each zucchini into two and use a sharp slim knife to hollow out the inside of each tube, leaving a little bit of the flesh intact.
Pre-heat the oven to 350°F.
Place a large saucepan or frying pan onto the hob over a medium high heat. Once the pan has warmed, add the olive oil and heat for a minute. Add the onion, leeks and peppers. Cook for around four to five minutes, stirring occasionally, until softened.
Add the garlic and stir well. Add the tomatoes and tomato purée, mix well and simmer for ten minutes, stirring occasionally.
At this point add the zucchini tubes and 1 tablespoon olive oil to an oven-proof dish. Ensure the courgette tubes are coated in the oil and place in the oven.
Add the marinated olives (or olives and lemon juice), thyme and black pepper according to your taste. Simmer for a further five minutes, stirring occasionally.
Remove the dish with the zucchini tubes from the oven. Using either kitchen tongs or a fork to hold each of the tubes, stuff them with the filling. Spoon out any leftover filling in the dish to surround the courgette tubes.
Return to the oven and bake for around twenty minutes or until the courgette tubes are tender.
Serve!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.