Shrimp Stuffed Zucchini Cannelloni makes a truly romantic dish for two.
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The sweet chunks of shrimp are mixed into a creamy ricotta cheese sauce, rolled up in delicious sheet cut zucchini wraps and then smothered in a rich creamy basil sauce before broiling until bubbly. The light topping of Parmesan cheese becomes beautifully blistered and tasty.
This is a low carb cannelloni recipe made with delicious sheet cut zucchini wraps that I make with my Kitchenaid vegetable sheet cutter. It's really fun to use and helps me make these fantastic wraps that are a great change from regular pasta in a recipe like this.
Zucchini wraps are similar to zoodles in that they can become too wet if they are cooked too long and release too much moisture so they are best suited to quick cooking applications and the broiler is perfect.
Click through the gallery below for a picture tutorial on how to make these luscious shrimp cannelloni.
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Basically there are three preparations to this recipe that are fast and easy. Prepare the zucchini wraps according to the manufacturers directions then prepare the filling and the sauce.
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Prep time is even easier if you've bought your shrimp already cooked, peeled and deveined. Just pop off the tails and give them a quick chop.
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The sauce comes together in about 5 minutes.
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I did add a touch of Slap Ya Mama seasoning to kick up the creamy basil sauce or you could simply use a 1/4 teaspoon of cayenne pepper, but this doesn't need to be a spicy dish.
I also think a sprinkle of brightly flavored lemon zest added as a garnish would also be tasty.
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However you serve it, Shrimp Stuffed Zucchini Cannelloni is a decadent rich and creamy date night meal for sure, so do what you love with it and share it with someone special.
Cheers!
~Melisa
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Shrimp Stuffed Zucchini Cannelloni
Ingredients
8-10 sheet cut zucchini wraps
2 pounds cooked, peeled, deveined and coarsely chopped shrimp
1/4 cup butter
1/4 cup all purpose flour
1 cup milk
3 tablespoons chopped flat leaf parsley
2 tablespoons chopped fresh basil
1 egg
1 cup ricotta cheese
1/2 cup Parmesan cheese, divided
2 cloves minced garlic
2 teaspoons onion powder
1/2 teaspoon white pepper
kosher salt & black pepper
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Method
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Prepare the zucchini sheets:
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Cut the sheets to about 4 1/2 x 6 inches.
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Prepare the Shrimp and cheese filling:
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Add the ricotta cheese, 1/4 cup Parmesan cheese, chopped parsley, onion powder, 1 clove minced garlic, kosher salt and black pepper to a medium sized mixing bowl.
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Mix in the egg and shrimp. Stir gently but well to combine.
The cheese mixture should be creamy and smooth with all of the egg blended in.
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Begin filling the zucchini sheets with the shrimp and cheese filling.
Roll them up and place them sea side down in and 13 x 9 baking dish.
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Make the white sauce:
Melt the butter in a small saucepan over medium heat with 1 clove minced garlic, then add 1/4 cup flour and whisk to combine until bubbly but don't let it brown.
Add one cup of milk and whisk until smooth. Continue to whisk occasionally and bring to a boil for one minute then remove the pan from the heat.
Taste the sauce for salt & pepper. I added a touch of Slap Ya Mama seasoning for a little extra kick!
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Stir the chopped basil into the creamy smooth white sauce.
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Assemble the Cannelloni Dish:
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Pour the creamy basil sauce evenly over the shrimp and cheese stuffed zucchini cannelloni, then top the cannelloni with the remaining Parmesan cheese.
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Place under a preheated broiler set on the medium low setting for 10 - 15 minutes. This time will depend on your broiler.
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When the cannelloni are hot and bubbly and the cheese is just beginning to brown in spots, remove them from the broiler.
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Garnish with more fresh basil if desired and enjoy!
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