Zucchini Cannelloni with Ricotta, Kale, and Oregano

4-6 servings | 60 min | Medium | Kosher | Vegetarian

Ingredients:

For the filling:

• 4 whole, unpeeled zucchini
• 500 g Kfar Tabor fresh ricotta cheese
• 100 g Kfar Tabor shredded mozzarella
• 3 scallions, thinly sliced
• 3 tbsp chopped oregano leaves

For the sauce:

• 200 g kale leaves
• 2 eggs
• Ground black pepper
• 1 tsp salt
• 1½ cups (350 g) tomato passata
• 2 garlic cloves, crushed
• Ground black pepper
• 1 tsp salt

Instructions:

1. For the filling: Remove the tough stems from the kale leaves and blanch the leaves in a pot of boiling water for a few minutes. Transfer to a bowl of cold water, drain, squeeze out excess water, and chop. Mix the kale with the remaining filling ingredients and keep refrigerated.
2. For the sauce: Mix the tomato passata with the salt, crushed garlic, and pepper, and spread it over the bottom of a medium baking dish (Pyrex).
3. Slice the zucchini lengthwise into thin strips using a peeler or mandoline. Place a spoonful of filling at the end of each strip and roll up into a cannelloni shape. Repeat with the remaining strips.
4. Arrange the cannelloni in the baking dish with the open side facing up, and sprinkle shredded mozzarella on top. Bake in a preheated oven at 200°C for about 25 minutes.