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Zucchini Manicotti

  • Prep Time: 20m
  • Cook Time: 30m
  • Total Time: 50m


  • 3/4 c Ricotta
  • 1/2 c Parmesan, finely grated
  • 1 Egg
  • 1 Clove garlic, minced
  • 1/2 tsp. Italian seasoning
  • 2 Medium zucchinis
  • 1/2 c Marinara sauce (use a thick sauce, not watery)
  • 3/4 c Mozzarella, shredded
  • 1 tbsp. Chopped fresh basil


  1. Preheat oven to 350° and spray a large baking dish with cooking spray.
  2. In a medium bowl, beat the egg then combine ricotta, 1/4 cup parmesan, minced garlic, and Italian seasoning. Season with salt and pepper and mix until well combined.
  3. Use a vegetable peeler to slice the zucchini long-wise into thin (1/8"-1/4" thick) strips. Throw away the strips that are only peel.
  4. On a clean working surface, lay out three slices of zucchini so they are slightly overlapping and place a spoonful of the ricotta mixture on top. Roll it up and carefully transfer to the prepared baking dish. Repeat with remaining zucchini and ricotta mixture. We used a large baking sheet, and grouped them all together in the middle. Contrary to our concerns, they stayed well-kept together and didn't ooze or leak out around the pan.
  5. Spoon marinara on top of each manicotti, then sprinkle the remaining 1/4 cup parmesan and mozzarella evenly over the top.
  6. Bake until the zucchini is tender and the cheese has melted, 25-30 minutes.
  7. Garnish with basil and serve.