Zucchini Spinach Manicotti
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Total Servings: 4

Kitchen Tools

  • preheat to 375 degrees

  • lightly greased

Ingredients

  • 2 each

  • 1 1/2 cup

  • 1 each

  • 1 cupthawed, sauteed lightly

  • 1 1/2 cupshredded

  • 1/4 cupgrated

  • 1 pinch

  • 1 cup

Preparation

  1. Preheat oven to 375 degrees

  2. Thaw if frozen and sauté 1 cup of spinache

  3. shred 1 1/2 cup mozzarella

  4. grate 1/4 cup parmesan

Directions

  1. 1

    Use a mandoline slicer, slice zucchini lengthwise into 1/8-inch-thick slices. If you do not have a mandoline slicer, you can slice zucchini manually. Set aside.

  2. 2

    In a medium-sized bowl, combine ricotta, egg, spinach, ½ cup mozzarella, parmesan, salt and nutmeg.

  3. 3

    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 in a lightly greased 9x9-inch baking dish.

  4. 4

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

  5. 5

    Bake for 25 minutes or until golden. Let cook then serve.

Nutrition Facts per Serving

330 calories 17g carbs 3g fiber 19g fat 24g protein

About

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Kiki Magnuson

I love sharing my passion for health and wellness. I am a Certified Health and Nutrition Coach Professional with a MS and BS in Kinesiology. I want to help you make a lifelong transformation with a new approach to living a healthier lifestyle.

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