Zucchini Cannelloni

Serving: 3-4 people 
Course: Lunch/Dinner
Cuisine: Vegan; Gluten-free; Sugar-free
Level: Medium 


  • 4 oz (115g) Natural Brazil Nuts
  • 2 Medium-size zucchinis
  • 1 tbsp Olive Oil
  • Pinch of Salt
  • Pinch of Pepper
  • Pinch of Dried Oregano
  • Tomato Sauce (optional)


  1. Add the Brazil Nuts to a blender with a little bit of water (be careful not to add a lot of water; just enough to blend).
  2. After blending the nuts, use a strainer to remove the leftover water. You want a mixture that looks like ricotta cheese. Set aside.
  3. Preheat the oven to 350°F.
  4. Using a mandolin, slice the zucchinis lengthwise about 3/4-inch thick.
  5. Spread a spoonful of the Natural Brazil Nuts mixture on each zucchini slice and roll it.
  6. Spread the bottom of a baking dish with a bit of tomato sauce (optional).
    Place the zucchini rolled-up into the baking dish.
  7. Cover everything with a bit of the tomato sauce and top with olive oil, salt and pepper, and dried oregano.
  8. You can also top the baking dish with grated cheese (vegan or not).
  9. Bake in the preheated oven for 20-30 minutes, until tender.

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