Best Zucchini Cheese Manicotti Recipes

ZUCCHINI & CHEESE MANICOTTI image

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.

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.