Zucchini N Cheese Manicotti Recipe Recipe 425

ZUCCHINI MANICOTTI

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.

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

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.