Zucchini Cannelloni with Quinoa and Vegetable Pilaf

Chef Xerxes Bodhanwala

Cook Time: 40 mins

Serves: 2 People

A delicious alternative to the usual pasta based cannelloni with zucchini as a healthy replacement along with some quinoa pilaf.


  • Dry Ricotta Cheese 70gms
  • Cooked Quinoa 1/2 Cup
  • Almonds Flakes 10 gms
  • Jalapeños (chopped) 1 Tsp
  • Mint (chopped) 1 Tsp
  • Parsley (chopped) 1 Tsp
  • Zucchini strips 6-8 strips
  • Onion (chopped) 2 Tsp
  • Garlic (chopped) 1 Tsp
  • Quinoa cooked 1/2 Cup
  • Capsicum (chopped) 2 Tbsp [A mix of Red & Yellow]
  • Carrots (chopped) 1 Tbsp
  • Zucchini (chopped) 1 Tbsp
  • Spring Onion (sliced) 1 Tsp
  • Parsley (chopped) 1 Tsp
  • Salt & Pepper To taste
  • Oil 2 Tsp
  • Oyster Mushrooms (fried) 4 Pcs
  • Sweet Potato (julienned & fried)
  • Salt & Pepper


  • For the filling, add ricotta cheese, quinoa, almonds, jalapeños, mint, parsley, salt and pepper in a bowl and mix well.

  • Roll the mix into a cylindrical shape and set aside.

  • Lay the zucchini strips one next to each other making sure to overlay the next strip over half the previous strip.

  • Lay the ricotta mix on one edge of the zucchini and roll the strips into a cannelloni.

  • Heat a pan with 2 tsp of oil. Once the oil starts to smoke, sear the zucchini cannelloni till it colours light brown. Once the cannelloni has coloured remove it from the pan.

  • Add the onions and garlic to the pan and cook till the onions are translucent. Add the capsicum and carrots, continue to cook for another 2 mins stirring occasionally. Add the zucchini and spring onions and cook for a further 2 mins.

  • Add quinoa and mix thoroughly. Add salt and pepper to taste & finish with parsley.

    Spoon the quinoa pilaf onto the plate, place the zucchini cannelloni on top of it
    and garnish with the fried sweet potato strands and oyster mushrooms.


Fibre: g

Carbs: g

Protein: 158.21 g

Fats: 65.84 g

Calories: 3579 cal

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