Manicotti is an Italian dish full of flavor, loaded with cheese and sauce. With this Zucchini Spinach Manicotti recipe you’re going to get all that great flavor but without the heavy pasta carbs!
Duration:
Servings: 4
Cooking Time: 25 MINUTES
Prep Time: 20 MINUTES
INGREDIENTS
-
2 large Zucchini
-
1 1/2 cup Part-skim Ricotta
-
1 large Eggs
-
1 cup Frozen Spinach
-
1 1/2 cup Reduced Fat Mozzarella Cheese divided
-
1/8 cup Grated Parmesan
-
1/8 tsp Salt
-
1 pinch Nutmeg (optional)*
-
1 cup Low-sugar Tomato Sauce
INSTRUCTIONS
- Preheat oven to 375*F.
- Using a mandoline slicer, slice zucchini lengthwise into 1/8-inch thick slices, set aside.
- In a medium-sized bowl, combine ricotta, egg, spinach, 1/2 cup mozzarella, parmesan, salt( optional), and nutmeg (optional).
- Layer 3 slices of zucchini parallel to each other, so that they are slightly overlapping one another. Spread a large spoonful of ricotta mixture on one end of the zuccchini slices, and roll up the zucchini. Place the stuffed zucchini next to each other into a lightly-greased 9×9 baking dish.
- Pour tomato sauce over top of the zucchini, and then sprinkle with 1/8 to 1/4 cup of grated parmesan cheese.
- Bake for 25 minutes.
