- 1 ½ cups Ricotta cheese
- 1 cup Parmesan cheesefinely grated , divided
- 1 Large eggslightly beaten
- 1 clove Garlicminced
- ½ tsp Dried Italian seasoning
- Kosher Saltto taste
- Black pepperfreshly ground , to taste
- 4 Zucchinimedium, sliced 1/4 inch thick
- 1 cup Marinara sauce
- 1 ½ cup Mozzarellashredded
- 2 tbsp Basilthinly sliced, fresh or parsley
Zucchini Manicotti
Zucchini Manicotti is my go to recipe when I fancy a cheesy baked Italian dish but I am not in the mood for a heavy lasagne. Manicotti literally means “little sleeves” in Italian and I always think of that description as I roll up ricotta filling in slices of zucchini. This recipe doesn’t use any pasta so it makes a great light midweek meal.
I start by preparing a ricotta filling for the zucchini. I mix ricotta, Parmesan cheese, egg, garlic, and Italian seasoning together in a bowl. Then I lay zucchini slices on a work surface and place ricotta mixture on the zucchini which I then roll up tightly and place in a baking dish. I repeat this step until I have used all of the zucchini and ricotta. I then pour marinara sauce over the zucchini and top with cheese. 20 minutes in the oven and hey presto! A delicious and satisfying meal.
To make Zucchini Manicotti, you will need the following ingredients:
Steps to make Zucchini Manicotti
1 | Heat oven and prepare a baking dish | 5 |
Preheat the oven to 350 °F and grease a large baking dish with cooking spray. | ||
2 | Make the ricotta filling | 2 |
In a medium bowl, mix the ricotta, ½ a cup of Parmesan, egg, garlic, and Italian seasoning together. Season to taste with salt and pepper and mix until fully combined. | ||
3 | Assemble the manicotti | 1 |
Place three zucchini slices on a clean work surface so that they overlap slightly. Place a spoon of ricotta mixture on top of each slice. Roll up tight and transfer the manicotti to the baking dish. | ||
4 | Repeat | 3 |
Repeat with remaining zucchini slices and ricotta mixture. | ||
5 | Add marinara sauce | 1 |
Pour marinara sauce over the zucchini and sprinkle the remaining Parmesan cheese and mozzarella over the top. | ||
6 | Bake | 20 |
Bake in the oven for about 20 minutes until the zucchini is tender and the cheese has melted. | ||
7 | Serve | |
Garnish with fresh chopped basil and serve immediately. | ||
Recipe Reviews
This is a mixture of brilliance and perfection in one, the flavours are absolute perfection.
My favorite Italian dish so far, really proud of myself for being able to make something this delicious, thanks for sharing this recipe.
Great recipe, thanks will be cooking it again for sure.
Very cheese dish and I'm lactose but this was totally worth trying at least once, now I know I'll be investing in some lactase pills just so i can digest this delish dinner again!
Had this for dinner with my husband with some white wine on the side, we both enjoyed it a lot thanks so much :)
Yummy!! Best dinner I've had in a long time and even better, I made it myself!
The mozzarella cheese was a really good idea, it taste very good with zucchini, never thought of it before.
I'm very shocked this took little to no time to cook at all, this was really good.
Bookmarked this page, you guys honestly have the best dishes out there, I made this and Matcha chia pudding for dessert afterwards.
It was tasty but I really prefer the broccoli bacon pasta instead, that Italian dish is more my style.
Really good, never thought you could make a lasagna type dish out of zucchini, really good.
Going to be making this next week again for me and the family, hopefully they like it as much as I did.
Zucchini manicotti has got to be the best and easiest Italian dish to make out there right now, it's soooo good.
Melted in my mouth, so delicious i'm in love!
Thank you! Approved!
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