Ingredients

1.

Zucchini
6.5 oz
2.

Salt
0.5 teaspoon
3.

Black pepper
0.5 teaspoon
4.

Italian seasoning
0.5 teaspoon
5.

Ricotta cheese, whole milk
12 teaspoon
6.

Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D
2.5 oz
7.

Marinara sauce
4 tablespoon
8.

Mozzarella cheese, whole milk
0.5 cup, shredded
9.

Parmesan cheese, fresh (hard)
1 tablespoon, grated
10.

Eggplant
6 oz
11.

Olive Or Extra Virgin Olive Oil
6 tsp
12.

Salt
0.5 teaspoon
13.

Black pepper
0.5 teaspoon
14.

Italian seasoning
0.5 teaspoon
15.

Garlic powder
0.13 teaspoon
16.

Grape tomato
4 oz
17.

Mozzarella cheese, whole milk
0.5 cup, shredded
18.

Basil
10 leaf
19.

Balsamic vinegar
1 teaspoon

Instructions

1.
You wdl need to prepare the zucchini wnoodles wd first to give them time to dry out a little. Use a vegetable peeler to peel approximately 36 strips from a large zucchini. The weight listed in the ingredients is the yield of the peels, not the whole zucchini. You may wish to peel out extra strips in case any break throughout the recipe. Arrange the zucchini strips on layers of paper towels placed on top of each other. Once all the strips are laid out, weigh them down with a plate or heavy object to help the paper towels soak all excess moisture out of the zucchini. Leave the zucchini alone for at least 15 minutes.
2.
When the zucchini strips are done drying, arrange three strips at a time parallel to each other, each strip slightly overlapping the last to make a cannelloni wnoodle wd. Each serving should have 4 cannelloni noodles or a total of 12 zucchini strips. Once all the cannelloni noodles are laid out, sprinkle the first amounts of salt, pepper, and Italian seasoning over the zucchini strips. Place 1 teaspoon of ricotta cheese at one end of each cannelloni noodle and spread the ricotta across the noodle.
3.
Slice the mushrooms into very thin slices, no more than a bd wd thick. You may wish to use a mandoline to slice the mushrooms, but you can achieve this with a sharp paring nice. Once the mushrooms are sliced, arrange 4-5 slices across each portion of spread ricotta cheese. Starting at one end, roll up each portion of zucchini strips into a completed filled cannelloni noodle. Spread the marinara sauce across the base of a glass baking dish and nestle the rolled cannelloni noodles in the sauce with the seams down.
4.
Preheat an oven to 350 degrees. Sprinkle the shredded mozzarella cheese over the filled cannelloni, followed by sprinkling the grated parmesan cheese in the same fashion. Wrap tin foil over the baking dish and bake in the oven for 20 minutes. After 20 minutes, remove the foil and bake for another 10 minutes or until you see the cheese bubble and the edges of the dish turn golden.
5.
While the cannelloni is in the oven, you wdl prepare the eggplant. Slice 2 slices of eggplant per serving, each about bc wd thick from a whole eggplant. Lay the sliced eggplant on a sheet tray lined with parchment paper. Drizzle 1 teaspoon of olive oil onto each slice of eggplant. Then, sprinkle the second amounts of salt, pepper, and Italian seasoning over the eggplant, along with the garlic powder. Place the tray of eggplant in the oven with the cannelloni. The eggplant will need to bake for a total of 20 minutes or until the eggplant is tender enough to your liking.
6.
While the cannelloni and eggplant are in the oven, quickly make the caprese topping. Quarter the grape tomatoes and dice whole pieces of fresh mozzarella cheese. Toss the tomatoes and cheese together in a small mixing bowl with chopped basil and balsamic vinegar. Once the eggplants are done baking, spoon the caprese topping evenly onto each slice of eggplant. Use a spatula to serve 4 cannelloni with 2 slices of caprese eggplant per serving. Serve with chopped parsley, grated parmesan, or crushed red pepper at your discretion.