Zucchini Manicotti roll ups
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Zucchini Manicotti roll ups calories by ingredient
Introduction
Manicotti without the pasta Manicotti without the pastaNumber of Servings: 6
Ingredients
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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
Tips
It helps to cut the zucchini into strips no more than 1/8 to 1/4 inch thick as they roll easier. Also it's best to completely cool before trying to roll as the cheese melts if you don't.
Directions
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.
Member Ratings For This Recipe
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