You know that moment when you’re staring at the pantry and think, “This is dinner?!” Well, that’s probably how WW Zucchini Cannelloni with Pork Ragu started. Someone saw a swamp reed and thought, “What if we stuff it with cheese?” Genius, right? Fast forward, and now it’s a cozy, cheesy favorite—and we’re here for it.
Sunday Rulebook
But back in the day, cannelloni wasn’t just any day food—it was Sunday food. Imagine being a kid, smelling that cheesy goodness cooking all day, only to hear, “Not until tomorrow.” Talk about emotional damage! Thankfully, we’ve ditched the rules. Zucchini cannelloni on a random Tuesday? Grandma might be shocked, but she’d be proud after one bite.
Zucchini’s Glow-Up
And zucchini? Total overachiever. It’s gone from “just a veggie” to the star of the dinner table. Rolling, stuffing, baking—it’s basically pasta’s healthy, low-carb cousin. And the best part? You still get all the comfort without the guilt. Pasta who? 😊
Table of Contents
Look at the Recipe (Key Highlights)
Here’s why this WW Zucchini Cannelloni With Pork Ragu Recipe deserves a spot on your table:
- Low-Carb Pasta Alternative:
Say goodbye to heavy pasta and hello to zucchini ribbons! They’re light, naturally gluten-free, and add a fresh, summery vibe to this Italian classic. - Rich, Hearty Pork Ragu:
Lean ground pork simmered with tomatoes, basil, and oregano gives you a sauce so flavorful, you’ll want to eat it straight out of the pan (no judgment!). - Cheesy Comfort Without the Guilt:
Low-fat mozzarella melts into bubbly perfection, giving you all the ooey-gooey indulgence without tipping the calorie scale. - WW-Friendly and Guilt-Free:
With only 6 WW points per serving, you can enjoy a satisfying, restaurant-quality dish while staying on track with your goals. - Simple and Quick to Make:
From prep to plate, this recipe takes just 40 minutes. Perfect for busy weeknights when you want something healthy and delicious. - Customizable for Any Diet:
Vegetarian? Swap the pork for lentils or plant-based crumbles. Dairy-free? Use a vegan mozzarella alternative. This recipe plays nice with everyone! - Perfect for Any Occasion:
Whether it’s a family dinner, a date night in, or a meal prep masterpiece, this zucchini cannelloni checks all the boxes.
So, grab your zucchinis and let’s get cooking—you’re about to fall in love with this WW-friendly dish! 💚
Ingredients Needed
For the Cannelloni
- Zucchini slices as pasta replacements.
- Low-fat mozzarella cheese for topping.
For the Pork Ragu
- Olive oil for sautéing.
- Aromatics like onion and red bell pepper.
- Lean ground pork for protein.
- Diced tomatoes for a rich sauce base.
- Fresh basil for a bright flavor boost.
- Seasonings like dried oregano, salt, and pepper.
How to Make WW Zucchini Cannelloni
repare the Ragu: Sauté onion and bell pepper until soft, add ground pork, and cook until browned. Season, then simmer with diced tomatoes and fresh basil.
Prep the Zucchini: Slice zucchini thinly into long ribbons using a mandoline or peeler.
Assemble the Cannelloni: Roll a spoonful of ragu in two overlapping zucchini slices and place seam-side down in a baking dish.
Bake: Top with mozzarella slices and bake until bubbly and tender.
Storage & Serving Suggestions
Storage Tips
- Keep It Fresh:
Store any leftover zucchini cannelloni in an airtight container in the fridge… it’ll stay good for up to 3 days! - Reheat Like a Pro:
Pop it in the microwave for a quick lunch or reheat in the oven at 350°F until warm and bubbly—it’s like freshly baked all over again. - Freezer-Friendly Option:
Want to save some for later? Assemble the cannelloni without the cheese, freeze in a single layer, then transfer to an airtight container. Add the cheese before baking when you’re ready to enjoy!
Serving Tips
- Pair It Perfectly:
Serve your zucchini cannelloni with a crisp green salad or roasted veggies for a balanced, colorful plate… because we all eat with our eyes first! - Top It Off:
Sprinkle with a little freshly chopped basil or parsley for that extra pop of freshness and flavor—it’s a simple step that makes a big difference. - Meal Prep Hero:
Make this dish ahead of time and portion it into containers for a week’s worth of delicious, healthy lunches or dinners. You’ll thank yourself later! - Wine Lover’s Dream:
Pair this light, flavorful dish with a glass of dry white wine or a sparkling water with lemon… because you deserve a little something special.
Ready to enjoy your leftovers or serve up something stunning? This recipe’s got you covered every time! 😊
Tips & FAQs
What is the best way to stuff cannelloni?
The easiest way to stuff cannelloni is by using a piping bag. Fill it with your prepared mixture, insert the tip into the tube, and gently squeeze. This ensures even filling with minimal mess. If you don’t have a piping bag, you can use a resealable plastic bag with a corner snipped off or a small spoon for manual filling.
Should I cook cannelloni before stuffing?
No, you generally don’t need to cook cannelloni before stuffing. Uncooked cannelloni softens while baking as it absorbs the moisture from the sauce. However, if you prefer to cook them for easier handling, boil the tubes for half the recommended cooking time to keep them firm yet pliable.
What can I use instead of cannelloni tubes?
If cannelloni tubes are unavailable, fresh lasagna sheets make an excellent alternative. Cook the sheets, spread your filling along one edge, and roll them into tubes. This method replicates the texture and shape of cannelloni beautifully.
What’s the difference between cannelloni and lasagna sheets?
Cannelloni are pre-formed pasta tubes specifically designed for stuffing, while lasagna sheets are flat and rectangular. Lasagna sheets offer versatility as they can be layered for lasagna or rolled around fillings to create cannelloni.
How can I fill cannelloni without a piping bag?
If you don’t have a piping bag, use a small spoon or spatula to carefully push the filling into the tubes. Alternatively, create a makeshift piping bag by using a resealable plastic bag and snipping off one corner to squeeze the filling inside.
What is the difference between cannoli and cannelloni?
Cannoli and cannelloni are entirely different dishes. Cannoli are a Sicilian dessert featuring fried dough tubes filled with sweetened ricotta or cream. Cannelloni, on the other hand, are savory pasta tubes stuffed with meat, cheese, or vegetables and baked in a sauce.
How do I prevent my stuffed cannelloni from breaking?
Handle cannelloni tubes gently, and avoid overstuffing to keep them intact. If using lasagna sheets, be sure they are pliable after cooking to make rolling easier.
Can I freeze stuffed cannelloni?
Yes! Assemble the cannelloni without baking, cover it tightly, and freeze for up to 3 months. When ready to enjoy, bake from frozen with extra sauce and a slightly longer cooking time.
These tips should help you master the art of making cannelloni, whether you’re a seasoned cook or a beginner! 😊
Why This Zucchini Cannelloni Are Perfect for WW
This WW Zucchini Cannelloni with Pork Ragu Recipe is the ultimate dish for anyone on the Weight Watchers journey, and here’s why:
1. Low in Points, High in Flavor
Using zucchini instead of traditional pasta slashes the calories and carbs while maintaining that satisfying, hearty feel. Each serving is only 6 WW points, letting you enjoy a delicious Italian meal guilt-free.
2. Packed with Protein
The lean ground pork in the ragu is an excellent source of protein, keeping you full and satisfied without adding unnecessary fats. This is a dish that fuels your day while staying within your health goals.
3. A Veggie-Packed Alternative
Zucchini is rich in fiber, low in calories, and full of nutrients. It’s a fantastic pasta substitute that adds texture and freshness, making this meal both tasty and nutrient-dense.
4. Portion-Controlled and Balanced
Each serving is perfectly portioned, offering a balance of lean protein, fresh vegetables, and a touch of cheesy goodness. This ensures you stay on track with your Weight Watchers plan while enjoying a satisfying dinner.
5. Customizable for Dietary Preferences
Whether you’re vegetarian, gluten-free, or dairy-free, this recipe can be easily adapted to fit your needs, making it a versatile addition to your weekly menu.
6. Easy to Make, Great for Meal Prep
With a prep time of just 15 minutes and simple ingredients, this dish is incredibly easy to whip up. Plus, it’s great for meal prep—store portions for the week and enjoy a WW-friendly dinner anytime!
7. Perfect for Every Season
Zucchini is widely available year-round, but it shines during summer when it’s in peak season. This dish feels light yet indulgent, making it perfect for any time of the year.
When you’re looking for a recipe that fits the WW lifestyle while delivering bold Italian flavors, these WW Zucchini Cannelloni with Pork Ragu hit all the right notes!
I’d love to hear how you make it your own! Leave a comment below and let me know how it turned out, or share a photo of your dish on social media and tag me. Don’t forget to share this recipe with friends and family who are looking for the WW Zucchini Cannelloni with Pork Ragu—they’ll thank you for it! 🥚✨
Healthy WW Zucchini Cannelloni with Pork Ragu
Description
A low-carb, gluten-free WW zucchini cannelloni with pork ragu recipe featuring fresh zucchini, lean pork, and mozzarella for a healthy Italian dinner.
Ingredients
For the Cannelloni:
For the Ragu:
Instructions
Step 1: Prepare the Pork Ragu
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Heat olive oil in a skillet over medium heat.
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Add onions and red bell pepper; sauté until softened.
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Add ground pork, cooking and breaking up the meat until browned.
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Season with oregano, salt, and pepper.
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Stir in diced tomatoes and chopped basil; simmer for 15–20 minutes until thickened.
Step 2: Prep the Zucchini
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Preheat your oven to 375°F (190°C).
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Slice zucchini into thin ribbons, aiming for about 12 slices per zucchini.
Step 3: Assemble the Cannelloni
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Lay two zucchini slices slightly overlapping.
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Place a spoonful of pork ragu at one end, roll tightly, and place seam-side down in a baking dish.
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Repeat until all zucchini slices and ragu are used.
Step 4: Bake to Perfection
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Cover the rolls with low-fat mozzarella slices.
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Bake for 20–25 minutes, until the cheese is bubbly and zucchini is tender.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 9g14%
- Sodium 480mg20%
- Total Carbohydrate 14g5%
- Dietary Fiber 4g16%
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Creating this WW Zucchini Cannelloni With Pork Ragu Recipe was such a joy—it’s one of those dishes that makes you feel like a culinary genius without breaking a sweat! My husband, a self-proclaimed pasta enthusiast, was skeptical at first but went back for seconds (and maybe thirds). As for my kids? They didn’t even realize they were eating zucchini instead of pasta—score! Watching my family enjoy a meal that’s both healthy and comforting is the best reward. This recipe is now a regular in our house, and I hope it becomes a favorite in yours too! 😊
