Zucchini Cheese Manicotti Recipes

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ZUCCHINI MANICOTTI



Zucchini Manicotti image

This manicotti recipe from Delish.com is so good you won't even miss the carbs.

Categories     zucchini recipes     low-carb manicotti     low-carb pasta     zucchini pasta recipe

Time 50m

Yield 4

Number Of Ingredients 11

1 1/2 c. ricotta
1 c. finely grated Parmesan, divided
1 large egg, lightly beaten
1 clove garlic, minced
1/2 tsp. Italian seasoning
kosher salt
Freshly ground black pepper
4 medium zucchinis, sliced 1/4" thick
1 c. marinara
1 1/2 c. shredded mozzarella
2 tbsp. thinly sliced fresh basil

Steps:

  • Preheat oven to 350° and spray a large baking dish with cooking spray.
  • In a medium bowl, combine ricotta, 1/2 cup Parmesan, egg, garlic, and Italian seasoning. Season with salt and pepper and mix until well combined.
  • On a clean working surface, lay out three slices of zucchini so they are slightly overlapping and place a spoonful of the ricotta mixture on top. Roll up and transfer to the prepared baking dish. Repeat with remaining zucchini and ricotta mixture.
  • Spoon marinara on top of the zucchini manicotti, then sprinkle all over with the remaining 1/2 cup Parmesan and mozzarella.
  • Bake until the zucchini is tender and the cheese has melted, about 30 minutes.
  • Garnish with fresh basil then serve immediately.

ZUCCHINI MANICOTTI



Zucchini Manicotti image

Zucchini manicotti is a delicious vegetarian, gluten-free alternative to traditional manicotti and makes for a healthy and easy meatless dinner!

Provided by Alena Kharlamenko, MS, RD

Categories     Appetizers and Snacks     Main Course

Time 35m

Number Of Ingredients 10

2 large zucchini
15 ounces ricotta cheese
1 large egg
½ cup frozen spinach, thawed
1 tablespoon chopped fresh basil leaves
½ teaspoon garlic powder
¼ teaspoon salt
1¼ cup marinara sauce, divided
½ cup shredded mozzarella cheese
¼ cup shredded parmesan cheese

Steps:

  • Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  • Slice zucchini into ¼-inch thick noodles using a mandoline. Stack the sliced zucchini onto the baking sheet, spraying each layer with avocado oil or olive oil and sprinkling with salt. Roast for 10 minutes, or until tender. Remove from heat and let cool slightly.
  • Meanwhile, prepare the ricotta mixture: In a medium bowl, mix together ricotta, egg, spinach, basil, garlic powder, and salt.
  • Spread ¾ cup of marinara sauce over the bottom of a 13x9 baking dish.
  • Assemble the manicotti: Spread ~1 tablespoon of the ricotta mixture onto the thickest end of the zucchini noodle, and then roll. Place the rolled zucchini noodle onto the marinara-topped baking dish, with the last end facing down. Continue with each zucchini noodle.
  • Spread the remaining marinara over the stuffed zucchini. Sprinkle with shredded mozzarella, and then top with shredded parmesan. Bake uncovered in the oven for 15-20 minutes, or until the cheese has melted.
  • Let cool for 5-10 minutes. Serve and enjoy!

ZUCCHINI 'N CHEESE MANICOTTI RECIPE RECIPE - (4.2/5)



Zucchini 'n Cheese Manicotti Recipe Recipe - (4.2/5) image

Provided by á-4084

Number Of Ingredients 11

Six teen 1/4-inch-thick zucchini slices, cut lengthwise from 2 - 3 large zucchini (see HG Tips!)
1/2 cup finely chopped onion
1 cup light/low-fat ricotta cheese
1/4 cup chopped basil, or more for topping
2 tbsp. reduced-fat Parmesan-style grated topping
1/8 tsp. each salt and black pepper
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 cup canned crushed tomatoes
1/3 cup shredded part-skim mozzarella cheese
Optional topping: chopped basil

Steps:

  • Directions: Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray. 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 1/4 tsp. each Italian seasoning and garlic powder, and mix until uniform. Lay 4 zucchini slices vertically on a dry surface, slightly overlapping, to form a rectangle. Spoon 1/4th 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 3 more manicotti. In a medium bowl, mix canned crushed tomatoes with remaining 1/4 tsp. each Italian seasoning and garlic powder. MAKES 2 SERVINGS To prevent the zucchini from rolling around when you slice it, cut off a thin piece from the length of the zucchini, creating a flat surface. Then lay the flat part on the cutting board, and slice vertically. Make sure your slices are no thicker than 1/4 inch each.

SPECIAL CHEESE MANICOTTI



Special Cheese Manicotti image

Shredded zucchini and bottled Italian salad dressing give such yummy flavor to the cheese filling in this pasta bake that guests will never miss the meat. "It's the perfect size for a small gathering," informs Lisa Otis of Drain, Oregon.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 7 servings.

Number Of Ingredients 12

1 package (8 ounces) manicotti shells
2-1/2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 large egg, lightly beaten
3/4 cup sour cream
1/3 cup prepared Italian salad dressing
1/2 cup shredded zucchini
1 jar (14 ounces) spaghetti sauce

Steps:

  • Cook manicotti according to package directions; rinse in cold water and drain. In a large bowl, combine 2 cups mozzarella cheese, Parmesan cheese, parsley, salt, pepper and nutmeg. Stir in the egg, sour cream, salad dressing and zucchini., Carefully stuff manicotti with cheese filling. Place in a greased 13x9-in. baking dish. Pour spaghetti sauce over top. Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining mozzarella. Bake 5 minutes longer or until heated through.

Nutrition Facts : Calories 396 calories, Fat 20g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 879mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 20g protein.

ZUCCHINI MANICOTTI



Zucchini Manicotti image

Make and share this Zucchini Manicotti recipe from Food.com.

Provided by Recipe Junkie

Categories     Manicotti

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 11

12 manicotti
1 tablespoon olive oil
1 medium onion, chopped
4 medium zucchini, chopped
1 garlic clove, minced
1 (14 ounce) can Italian stewed tomatoes
1 1/2 cups low fat cottage cheese
1 cup grated cheddar cheese
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups grated parmesan cheese

Steps:

  • Cook manicotti shells according to package directions.
  • In large skillet, heat oil.
  • Add onion, garlic and zucchini.
  • Cook on low heat for about 15 minutes until zucchini is tender.
  • Cool zucchini mixture, then add cottage cheese, cheddar cheese and 2 and 1/2 c of the parmesan cheese.
  • Mix well, adding salt and pepper.
  • Stuff shells with mixture and place side by side in a greased 9x13" glass baking pan.
  • Put stewed tomatoes in blender to chop tomatoes.
  • Pour over shells.
  • Cover and bake at 350 for 25 minutes.
  • Uncover, sprinkle remaining parmesan cheese over top and continue baking 10-15 minutes longer.

Nutrition Facts : Calories 245.3, Fat 14.6, SaturatedFat 8.2, Cholesterol 41, Sodium 878.8, Carbohydrate 8.9, Fiber 1.4, Sugar 4, Protein 20.4

ZUCCHINI & CHEESE MANICOTTI



ZUCCHINI & CHEESE MANICOTTI image

Categories     Cheese     Pasta     Vegetable

Number Of Ingredients 10

1 8oz. pkg manicotti shells (14 shells)
2 T olive oil
2 small zucchini, shredded
1 small onion, minced
1 15-16oz. container ricotta cheese
1 4-oz. pkg shredded mozzarella (1 cup)
1/4 lb. provolone cheese, shredded (1 cup)
2 large eggs
1 30-o. jar chunky garden-style spaghetti sauce (Ragu thick & hearty with mushrooms)
1 T chopped parsley

Steps:

  • Prepare manicotti shells as directed on package but do not use salt in water. Drain. In skillet over high heat, cook zucchini and onion in olive oil until lightly browned and all liquid evaporates. In bowl, stir ricotta, mozzarella, provolone, and eggs until well mixed. Stir in zucchini mixture. In another bowl, stir 1 cup water into spaghetti sauce. Reserve 1/2 cup sauce. Spoon remaining sauce into 9"x13" baking dish. Preheat oven to 375-degrees. Fill manicotti shells with zucchini/cheese mixture. Arranged filled shells in sauce in baking pan, making sure they do not touch sides of dish. Spoon reserved sauce over manicotti. Cover with foil. Bake approx 40 minutes. Sprinkle with parsley before serving.

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Roll up and transfer to the prepared baking dish. Repeat with remaining zucchini and ricotta mixture. Spoon marinara on top of the zucchini manicotti, then sprinkle all over with the remaining 1/2 cup Parmesan and mozzarella. Bake until the zucchini is tender and the cheese …
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