Zucchini N Cheese Manicotti Recipe Recipe 425 Recipes

ZUCCHINI MANICOTTI

Steps:

• Preheat oven to 400°F. Line a large baking sheet with parchment paper.
• Slice zucchini into ¼-inch thick noodles using a mandoline. Stack the sliced zucchini onto the baking sheet, spraying each layer with avocado oil or olive oil and sprinkling with salt. Roast for 10 minutes, or until tender. Remove from heat and let cool slightly.
• Meanwhile, prepare the ricotta mixture: In a medium bowl, mix together ricotta, egg, spinach, basil, garlic powder, and salt.
• Spread ¾ cup of marinara sauce over the bottom of a 13x9 baking dish.
• Assemble the manicotti: Spread ~1 tablespoon of the ricotta mixture onto the thickest end of the zucchini noodle, and then roll. Place the rolled zucchini noodle onto the marinara-topped baking dish, with the last end facing down. Continue with each zucchini noodle.
• Spread the remaining marinara over the stuffed zucchini. Sprinkle with shredded mozzarella, and then top with shredded parmesan. Bake uncovered in the oven for 15-20 minutes, or until the cheese has melted.
• Let cool for 5-10 minutes. Serve and enjoy!

SIMPLE ROASTED ZUCCHINI

Steps:

• Preheat the oven to 425 degrees F.
• Lightly toss the zucchini and thyme with 2 tablespoons of the oil (adding the remaining 1 tablespoon oil if needed) and then with some salt and pepper in a medium bowl. Spread the zucchini in a single layer on a baking sheet. Roast until the zucchini is tender and browning around the edges, 10 to 13 minutes. Remove from the oven and transfer to a plate. Season with salt and pepper. Serve right away or at room temperature.

SPECIAL CHEESE MANICOTTI

Steps:

• Cook manicotti according to package directions; rinse in cold water and drain. In a large bowl, combine 2 cups mozzarella cheese, Parmesan cheese, parsley, salt, pepper and nutmeg. Stir in the egg, sour cream, salad dressing and zucchini., Carefully stuff manicotti with cheese filling. Place in a greased 13x9-in. baking dish. Pour spaghetti sauce over top. Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining mozzarella. Bake 5 minutes longer or until heated through.

ZUCCHINI 'N CHEESE MANICOTTI RECIPE RECIPE - (4.2/5)

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.