9 September 2014

Mushroom Zucchini Cannelloni (Gluten Free)

Time: 50 minutes

Mushroom Zucchini Cannelloni
This next dish is a spin on Italian cannelloni, where I used zucchini in place of pasta for a lower carb and natural gluten free recipe. I've been to Italy quite a few times now and it's definitely one of my favourite cuisines, this dish captures the authenticity of a proper Italian food without all the carbs and extra fat from heaps of cheese. This is the first time I've made this dish but it certainly wont be the last, it was pretty straight forward to make and bursting with flavour! I added red wine to this dish as I had some left from other recipes and personally I feel it gives a great taste to the recipe, but it is optional.

You'll need:

Making of Mushroom Zucchini Cannelloni
  • Oven proof dish
  • 2 frying pans
  • Vegetable peeler
  • 2 Wooden spoons
  • A tablespoon
  • A fork
  • Knife
  • Chopping board


Making of Mushroom Zucchini Cannelloni
  • 2 medium size zucchinis
  • 5 large vine ripened tomatoes, chopped into 8
  • 15 closed cup mushrooms, finely chopped
  • 1/2 block tofu, chopped into small chunks
  • 3 garlic cloves, crushed
  • 2 spring onions, finely chopped
  • 1 stalk celery, finely chopped
  • 100ml red wine (Optional)
  • 3 tbsp balsamic vinegar
  • Juice of 1/2 lemon
  • 2 tbsp soy sauce
  • 1 tbsp parsley, finely chopped
  • 1 tbsp oregano, finely chopped
  • 1 tbsp basil, finely chopped
  • Salt & pepper, to taste
  • Olive oil


  1. Pre-heat the oven to 200°c.
  2. Add a splash of olive oil to a frying pan along with 1 clove of crushed garlic and the tomatoes, leave to simmer on a medium heat for 10 minutes, then add 50ml of the wine, balsamic vinegar, oregano and basil and leave for a further 10, stirring occasionally. After 20 minutes, reduce the heat and mash the tomatoes slightly with the back of a fork, leaving to simmer on a low heat.
  3. Meanwhile, in the second frying pan add the mushrooms, 2 cloves garlic, onions, celery, and parsley and tofu with a splash of olive oil and cook for 10 minutes, stirring every so often. Then add the rest of the wine, the lemon juice and soy sauce and reduce.
  4. Slice the zucchini with a vegetable peeler into 36 slices, making sure that you put quite a bit of pressure on the peeler to ensure the slices are thick enough. To fill the zucchini, line 3 slices up on a chopping board so they are overlapping slightly and put a spoon of the mixture onto the slices about an inch from the end, then roll up and place in the baking dish. Repeat this for the rest of the slices and then cover with the tomato sauce, bake in the oven for 20-25 minutes.
  5. Serve this up as it is or with a side salad and enjoy! Cassidy xx
Mushroom Zucchini Cannelloni