Zucchini Manicotti roll ups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 Zucchini sliced lengthwise into 3-4 strips.5 cup, chopped Onions, raw 16 oz Ricotta cheese, fat-free 2 tbsp Basil 4 tbsp Parmesan Cheese, grated .5 tsp Salt .25 tsp Pepper, black 2 tsp Italian Seasoning (by JULIE1933) 1 tsp Garlic powder 1 can Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano 2 cup Cheese, Mozzarella Cheese, Fat/Free, Shredded Kraft
Preheat oven to 350 degrees. Spray an 9 x13 baking pan with nonstick spray.
Evenly lay 6-8 zucchini slices on a large microwave-safe plate. (They can overlap slightly, if needed.) Cover with a damp paper towel, and microwave for 6 minutes, or until mostly softened. Uncover and let stand for 1 minute. Thoroughly blot dry. Repeat with remaining zucchini slices.
Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion until soft and lightly browned, about 2 minutes. Transfer onion to a medium bowl. Add ricotta cheese, basil, Parm-style topping, salt, and pepper. Add half of the Italian seasoning and garlic powder, and mix until uniform.
Lay 3 zucchini slices vertically on a dry surface, slightly overlapping, to form a rectangle. Spoon 1-2 TBSP of the ricotta mixture (about 1/4 cup) onto the bottom of the rectangle. Carefully roll up the rectangle over the filling and continue rolling until you reach the top. (The zucchini doesn't need to look perfectly uniform... It just needs to hold the filling!) Using a wide spatula, transfer to the baking pan, seam side down. Repeat to make 11 more manicotti.
In a medium bowl, mix canned crushed tomatoes with remaining Italian seasoning and garlic powder.
Evenly top manicotti with seasoned tomatoes. Bake until hot, about 25 minutes.
Sprinkle with shredded cheese, and bake until cheese has melted, about 3 minutes. Enjoy!
Serving Size: 2 rolls
Number of Servings: 6
Recipe submitted by SparkPeople user NMUTT71.
Evenly lay 6-8 zucchini slices on a large microwave-safe plate. (They can overlap slightly, if needed.) Cover with a damp paper towel, and microwave for 6 minutes, or until mostly softened. Uncover and let stand for 1 minute. Thoroughly blot dry. Repeat with remaining zucchini slices.
Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion until soft and lightly browned, about 2 minutes. Transfer onion to a medium bowl. Add ricotta cheese, basil, Parm-style topping, salt, and pepper. Add half of the Italian seasoning and garlic powder, and mix until uniform.
Lay 3 zucchini slices vertically on a dry surface, slightly overlapping, to form a rectangle. Spoon 1-2 TBSP of the ricotta mixture (about 1/4 cup) onto the bottom of the rectangle. Carefully roll up the rectangle over the filling and continue rolling until you reach the top. (The zucchini doesn't need to look perfectly uniform... It just needs to hold the filling!) Using a wide spatula, transfer to the baking pan, seam side down. Repeat to make 11 more manicotti.
In a medium bowl, mix canned crushed tomatoes with remaining Italian seasoning and garlic powder.
Evenly top manicotti with seasoned tomatoes. Bake until hot, about 25 minutes.
Sprinkle with shredded cheese, and bake until cheese has melted, about 3 minutes. Enjoy!
Serving Size: 2 rolls
Number of Servings: 6
Recipe submitted by SparkPeople user NMUTT71.
Nutritional Info Amount Per Serving
- Calories: 185.3
- Total Fat: 1.2 g
- Cholesterol: 22.6 mg
- Sodium: 1,063.7 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 4.4 g
- Protein: 21.3 g
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