Zucchini Spinach Manicotti

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  • Servings

  • 2 Large Zucchini
  • 1½ cups part-skim ricotta
  • 1 egg
  • 1 cup frozen spinach, thawed and patted dry
  • 1½ cups reduced-fat, shredded mozzarella, divided
  • ¼ cup grated parmesan
  • 1/8 tsp salt
  • Pinch of nutmeg
  • 1 cup low-carb tomato sauce


    1. Preheat oven to 375° F.
    2. Using a mandolin slicer, slice zucchini lengthwise into 1/8-inch thick slices; set aside.
    3. In a medium-sized bowl, combine ricotta, egg, spinach, ½ cup mozzarella, parmesan, salt, and nutmeg.
    4. Layer three slices of zucchini parallel to each other, and so that they are slightly overlapping one another. Place a large spoonful of ricotta mixture on one end of the zucchini slices, and roll up the zucchini. Place the stuffed zucchini next to each other into a lightly-greased 9x9-inch baking dish
    5. Pour tomato sauce over top of zucchini, and then sprinkle with cheese.
    6. Bake for 25 minutes.
    Per Serving: 1 Lean-0 | 3 Vegetables | 1 Extra

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By |2021-01-21T12:31:41-06:00December 26th, 2017|Comments Off on Zucchini Spinach Manicotti