Zucchini Cannelloni with Fresh Tomato Sauce By Anne Burrell

Zucchini Cannelloni with Fresh Tomato Sauce Recipe

Makes: About 16 cannelloni

Time: About 1 1/2 hours

ANNE-NOTATION: A mandolin is essential for success in this recipe. Also, you can make your own Homemade Ricotta, but store-bought is just fine.

Mise en Place

• For the cannelloni
• 3 medium zucchini
• Kosher salt
• Extra virgin olive oil
• 2 cloves garlic, smashed
• A pinch of crushed red pepper
• 1 cup Homemade Ricotta or store-bought
• 1 cup grated Parmigiano plus more for garnish
• 1 bunch of fresh basil, picked and cut into a chiffonade

For the sauce

• Extra virgin olive oil
• ½ onion, cut into ¼-inch dice
• Kosher salt
• Pinch of crushed red pepper
• 2 cloves garlic, finely chopped
• 3 large beefsteak tomatoes, cored, seeded, and cut into ¼-inch dice
• 1 cup baby arugula

For the cannelloni

1. Cut each zucchini lengthwise, removing one-third off one long side of the squash, to expose a long wide flat area. Using a mandolin, cut the zucchini into wide, flat 1/8-inch thick The goal is to get 12 of the widest slices possible, so be choosey and use the middle of the zucchini for this—a couple extra slices for safety never hurts.
2. Cut the remaining rounded edge pieces of zucchini into ¼-inch dice.
3. Bring a medium saucepan of well-salted water to a boil.
4. Coat a large sauté pan with olive oil and toss in the 2 smashed garlic cloves and crushed red Bring the pan to medium-high heat. When the garlic is golden and very aromatic, 1 to 2 minutes, remove it and ditch it—it has fulfilled its garlic destiny. Add the diced zucchini, season with salt, and cook for 3 to 4 minutes or until the zucchini begins to soften. Transfer the zucchini to a medium mixing bowl and let cool.

5. Working in batches, cook the zucchini slices in the salted boiling water for 1 minute or until the zucchini begins to soften. Use a slotted spoon to remove the slices from the water and lay them out on a baking sheet to cool.
6. When the sautéed zucchini is cool, stir in the ricotta, grated Parm, and half the Taste and season with salt if needed… it probably will.
7. Pat the slices of zucchini dry with paper towels and lay them on a work Spoon 1 tablespoon of the ricotta mixture on the end of each zucchini slice, carefully roll up the slices, return them to the baking sheet, and reserve.

Sauce Preparation

1. Coat a large sauté pan with olive oil and toss in the Season with salt and a pinch of crushed red pepper and bring the pan to medium heat. Cook until the onion is soft and aromatic, 6 to 8 minutes. Toss in the chopped garlic and cook for 1 to 2 more minutes.
2. Stir in the tomatoes and season with Continue to cook for another 8 to 10 minutes. Taste and adjust the seasoning if needed. Toss in the remaining basil and reserve.

To assemble

1. Preheat the oven to 350°F.
2. Put the zucchini "roll-ups" in the oven for 10 minutes or until they are just warmed through.
3. Place the tomato sauce over medium heat to warm.
4. In a small bowl, toss the arugula with a little olive oil and Arrange the arugula in the center of 4 serving plates. Lay 3 zucchini rolls in a line on top of each arugula pile and spoon the sauce over the zucchini. Top with Parmigiano and serve.

Also read Culinary Star Anne Burrell: Dishing on Food, Fame, and Living Life with Flair

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