For a healthy take on an exquisite Italian dish, put the pasta aside and grab a vegetable peeler! Zucchini manicotti still lets us enjoy the gooey cheese without the heaviness of pasta. Hope you enjoy it as much as we do.
Zucchini Manicotti
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Prep Time:
20m
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Cook Time:
30m
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Total Time:
50m
Ingredients
- 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
Instructions
- Preheat oven to 350° and spray a large baking dish with cooking spray.
- 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.
- 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.
- 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.
- Spoon marinara on top of each manicotti, then sprinkle the remaining 1/4 cup parmesan and mozzarella evenly over the top.
- Bake until the zucchini is tender and the cheese has melted, 25-30 minutes.
- Garnish with basil and serve.
