Cannelloni is one of my favourite types of pasta. There is a great Italian restaurant here in Victoria called Il Terrazzo that serves up a Cannelloni di Maiale; fresh cannelloni pasta filled with pulled pork and mozzarella, baked with savoy cabbage and smoked bacon, cream and topped with a balsamic granny smith apple compote - wow! I’m salivating just typing that out. It’s an indulgence, and when the time is right, I love to treat myself to a dish like that. But for my at-home cooking, I tend to be more mindful about the nutrient profile in each meal I am having. I love Italian cooking but it tends to be heavy in gluten and dairy, which doesn’t support metabolic health (I’m all about that metabolic health lately baby!) when consumed too often. And while nothing can truly replace fresh pasta, this rendition with zucchini is pretty wonderful too, in its own way. Full recipe is available on the @picotcollective website, link in my bio ❤️‍🔥