Zucchini Cannelloni With Herbed Spinach Cashew “Ricotta”

It’s become my hobby and pleasure to transform comforting classics into new glowing skin vegan favorites. This Zucchini Cannelloni With Herbed Spinach Cashew “Ricotta” recipe is sure to put a smile on everyone’s face who you share a plate with (whether they’re plant-based or not). This recipe was created by my boyfriend and I during one of our “romantic dinner date nights in”. The zucchini cannelloni tastes so fresh, flavorful, airy and satisfying – I hope you love it and have just as much fun making it as we did. Keep reading to learn about my favorite skin foods featured in this dish and the recipe below.

SKIN FOOD SPOTLIGHT

Zucchini is an alkaline and easy digestible food rich in poly-phenolic antioxidants which are essential in helping to protect the body from aging

Cashews are highly beneficial for  strengthening bones, and promoting healthy skin and hair. They are excellent for the nervous system and are a rich source of B vitamins and essential minerals like iron, zinc, and selenium. Cashews have a lower fat content than most other nuts and contain a high amount of oleic acid which is great for the cardiovascular system.

Tomatoes harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver. Lycopene is an antioxidant and pigment that is a nutrient that the liver uses to shield itself from cell damage. Rejuvenating your liver is said to be a great way to rejuvenate your skin from the inside out.

Garlic is known for being antibacterial, antifungal, anti-mold and for providing powerful immune support to the body.

Parsley is a remineralizing and alkalizing herb.

Basil is an antibacterial, antiviral, antifungal and anti-inflammatory herb known to benefit the stomach during digestion.

Spinach helps expel toxins from the lymphatic system. Leafy greens contain mineral salts and electrolytes that will help boost hydration and overall glow of the skin. Leafy greens also have the most bioavailable and assimilable proteins you can find, easily available for your body to take up.

INSTRUCTIONS

INGREDIENTS

1 - 1 ½ cups raw soaked cashews

5-6 medium zucchini 

650 ml tomato sauce of choice 

1 cup of finely chopped spinach

1 cup finely chopped parsley

1 bunch finely chopped basil 

1 squeezed lemon 

4-6 garlic cloves

1 tsp dried basil 

1 tsp garlic powder

1 tsp onion powder 

½ tsp dried oregano

Sea salt to taste

Ground pepper to taste
Water 

Fresh herbs of choice to garnish

Tools: High speed blender, vegetable peeler or mandolin, plastic wrap or beeswax wraps to help form and roll the zucchini cannelloni, 9x13 inch baking dish (or baking dish of choice).

Don’t forget to serve radiant skin while serving your dinner guests! Click the button below to explore Mindful Beauty’s hand-picked selection of holistic-minded skincare.

DIRECTIONS:

Prep time 30 minutes - cook time 25 minutes
Preheat oven to 375

Soak cashews for 2 hours or overnight. Wash and prep your produce. Set aside.

Carefully slice zucchini with veggie peeler or mandolin length-wise. Place on top of paper towels or cloth towels to absorb moisture for a few minutes while preparing the cashew “ricotta”.

Finely chop spinach, parsley and basil. Set aside.

Add cashews, garlic, onion powder, garlic powder, lemon juice, sea salt to a high speed blender. Slowly add water a little at a time while blending. The amount of water may vary. The consistency needs to be thick and fluffy (similar to ricotta) not creamy and runny.

Add chopped spinach, parsley, fresh basil, dried basil and dried oregano to a bowl with cashew “ricotta” and stir ingredients together.

Place 5-6 zucchini slices on top of plastic wrap (or wrap of choice) slightly overlapping each slice to form cannelloni sheets. Spread cashew ricotta evenly across the zucchini. Fold over and roll zucchini carefully using plastic wrap as a guide to form and hold the cannelloni rolled zucchini in place. Finish with the seam side down.

Pour enough sauce to cover the bottom of the baking dish and place zucchini cannelloni one by one as they are being rolled. Mindful not to place too close together or it may be difficult to scoop them out while serving. Once the baking dish is full, drizzle more tomato sauce over cannelloni but do not fully cover. Zucchini is delicate and watery, we don’t want them to fall apart while baking so some zucchini should be visible when adding your sauce. Decorate with extra herbs of choice if desired.

Bake for 20-25 minutes. Let rest in the warm turned off oven for 5-10 minutes, and rest on top of the counter for 5 minutes before serving.

Garnish with fresh herbs, or chili pepper flakes if desired.

Note: Be gentle while serving. We used 2 spatulas to make sure the zucchini cannelloni kept its shape. 

I love staying connected and seeing how you make my recipes! Don’t forget to share and tag me on Instagram to show me your re-creations of this plant-based zucchini cannelloni recipe!

The information provided on this site is for general informational purposes only, to include blog postings and any linked material. The information is not intended to be a substitute for professional health or medical advice or treatment, nor should it be relied upon for the diagnosis, prevention, or treatment of any health consideration. Consult with a licensed health care practitioner before altering or discontinuing any medications, treatment or care, or starting any diet, skincare, exercise or supplementation program. The content of this blog and any linked material does not necessarily reflect the opinions of Mindful Beauty facesbykatey and is not guaranteed to be correct, complete, or up to date.