Zucchini-Corn Cannelloni

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“DH and I enjoyed this recipe (to DH's begrudging surprise) from a recent issue of the "Vegetarian Times." It says it serves 4, but DH and I ate the whole thing ourselves. I also used fresh ricotta from Plum Market (and it wasn't low fat) and freshly grated Parmesan. There's no way we were skipping the optional mozzarella. I think we used an 8x8" baking dish.”
1hr 20mins

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 350°F Spoon 1/2 cup Sauce into 9-inch square baking dish.
  5. 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.
  6. 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.

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