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Zucchini Cannelloni with a Vegetable Millet Pilaf

Try this unique recipe for a cannelloni made with zucchini and stuffed with a ricotta cheese filling.


 
A classic pasta takes on a different avatar at Red Fork, Bangalore. Chef Xerxes Bodhanwala eschews traditional pasta for a version made of thinly sliced zucchini and wraps it around a creamy, ricotta filling.
 
Served with a millet pilaf, this ‘green’ cannelloni makes for a wholesome meal.
 
Recipe by Chef Xerxes Bodhanwala, Red Fork, Bangalore

Posted: March 23, 2018
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