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Zucchini Spinach Manicotti

Updated: Jun 13, 2021

Zucchini Spinach Manicotti: Serves 4


  • 2 large zucchini

  • 1 ½ cups part-skim ricotta

  • 1 egg

  • 1 cup frozen spinach, thawed and patted dry

  • 1 ½ cups reduced-fat, shredded mozzarella, divided

  • ¼ cup grated parmesan

  • 1/8 Tsp salt

  • Pinch nutmeg

  • 1 cup low-sugar tomato sauce


  1. Preheat oven to 375 ˚F.

  2. Using a mandoline 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 9×9-inch baking dish.

  5. Pour tomato sauce over top of the zucchini, and then sprinkle with cheese.

  6. Bake for 25 minutes



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