Zucchini Manicotti
This recipe gives you all the flavors of manicotti without the carbs.
Servings: 2 servings
Equipment
- Mandolin (not required but very helpful)
- Small baking dish
- Small cookie scoop (not required but helpful)
Ingredients
- 1 -2 zucchini depending on size (need about 20 thin slices)
- 1 cup no sugar added marinara sauce
- 1/2 cup grated Parmesan cheese
Filling
- 1/4 tsp rosemary dried
- 1 tsp oregano dried
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp red pepper flakes optional
- 1 cup full fat ricotta cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees.
- Slice the zucchini lengthwise into thin slices using a mandolin. You need about 20 slices. Lay slices out on a kitchen towel and lightly salt. Let rest for 10 minutes to allow the extra water to be pulled from the zucchini. Rinse and dry. (This will help the finished product to be less watery.)
- While waiting, mix together all the filling ingredients in a small bowl.
- Put 1/4 cup of marinara sauce in the bottom of a small baking dish and spread out using a spatula to cover the bottom of the dish.
- Lay two slices of the zucchini side by side, slightly overlapping. Using a small scoop or spoon, scoop the filling onto the zucchini slices and roll up. Place into the baking dish. Do this with the remaining filling and slices. I made 10, evenly sized, rolls.
- Cover with the remaining sauce and top with the remaining Parmesan cheese.
- Place in preheated oven and bake for 15-20 minutes until sauce is bubbly and cheese is melted. Let rest for 5-10 minutes on the counter before eating.
Notes
I use Victoria brand marinara sauce that I buy at Costco. Prego also has a decent 'no sugar added' sauce that is less expensive. Raos is another brand that I have tried and tastes delicious.
This can also be made ahead of time and then baked when ready.