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:
Preheat the oven to 350 °F and grease a large baking dish with cooking spray.
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.
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.
Repeat with remaining zucchini slices and ricotta mixture.
Pour marinara sauce over the zucchini and sprinkle the remaining Parmesan cheese and mozzarella over the top.
Bake in the oven for about 20 minutes until the zucchini is tender and the cheese has melted.
Garnish with fresh chopped basil and serve immediately.
Zucchini Manicotti is a light and healthy midweek meal - it is quick and easy to make and tastes amazing. Try it soon and come back to leave a comment with your thoughts!
Gluten Free Recipes
