Updated: Jun 13
Zucchini Spinach Manicotti: Serves 4
2 large zucchini
1 ½ cups part-skim ricotta
1 cup frozen spinach, thawed and patted dry
1 ½ cups reduced-fat, shredded mozzarella, divided
¼ cup grated parmesan
1/8 Tsp salt
1 cup low-sugar tomato sauce
Preheat oven to 375 ˚F.
Using a mandoline slicer, slice zucchini lengthwise into 1/8-inch thick slices; set aside.
In a medium-sized bowl, combine ricotta, egg, spinach, ½ cup mozzarella, parmesan, salt, and nutmeg.
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.
Pour tomato sauce over top of the zucchini, and then sprinkle with cheese.
Bake for 25 minutes
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