Zutaten für Zucchini Manicotti
- Manicotti
- Olive Oil
- Onion
- 6 medium zucchini
- Garlic Clove
- Italian Stewed Tomatoes
- Low Fat Cottage Cheese
- Cheddar Cheese
- 1/4 teaspoon salt
- Pepper
- 1/2 cup grated Parmesan cheese
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Zubereitung von Zucchini Manicotti
- Preheat oven to 375°F (190°C).
- Prepare the zucchini: Slice 6 medium zucchini lengthwise into 1/4-inch thick slices. Using a vegetable peeler or spoon, carefully scoop out the flesh from the center of each slice, leaving a thin shell. Lightly salt the zucchini shells and set aside for 10 minutes to draw out excess moisture. Pat dry with paper towels.
- Prepare the filling: In a large bowl, combine 15 ounces ricotta cheese, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh basil, 1 egg, 1/4 cup grated mozzarella cheese, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Assemble the manicotti: Spoon the ricotta mixture into each zucchini shell. Arrange the filled zucchini shells in a lightly greased 9x13 inch baking dish.
- Prepare the sauce: Pour 2 cups of your favorite marinara sauce over the zucchini manicotti.
- Bake: Sprinkle 1/2 cup shredded mozzarella cheese over the sauce. Bake for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
16g
Fat
41g
Carbs
2g
