Whole30 Chicken Manicotti
Elevate your dinner menu with this Whole30 Chicken Manicotti, a healthy and delicious twist on the classic Italian favorite. Instead of traditional pasta, tender zucchini slices create a naturally low-carb and gluten-free base, while the filling combines juicy ground chicken, aromatic garlic, and a savory blend of Italian seasonings for a flavorful punch. Simmered in a rich crushed tomato sauce and finished with fresh basil, this recipe is perfect for those following a Whole30 or paleo lifestyle, offering a satisfying and wholesome meal. With just 20 minutes of prep and a bake time that ensures moist, perfectly cooked manicotti rolls, this dish is an elegant yet approachable choice for everything from weeknight dinners to special occasions.
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Recipe Information
Ingredients
- 3 large zucchini
- 2 tablespoons olive oil
- 1 pound ground chicken
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 teaspoon Italian seasoning
- 0.5 teaspoon crushed red pepper flakes
- 1 28-ounce can canned crushed tomatoes
- 0.5 cup, chopped fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Using a vegetable peeler or a mandolin slicer, slice the zucchinis lengthwise into thin strips about 1/8-inch thick. Set aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add chopped onion and cook until translucent, about 5 minutes.
Add minced garlic to the skillet and stir for about 30 seconds until fragrant.
Add the ground chicken to the skillet. Cook until browned, breaking it up into small pieces with a wooden spoon, about 6-8 minutes.
Stir in the Italian seasoning, crushed red pepper flakes, salt, and black pepper. Mix well to combine.
Add half of the crushed tomatoes and half of the chopped basil leaves to the skillet. Stir to combine and let the mixture simmer for about 5 minutes, allowing the flavors to meld.
Meanwhile, lightly grease a 9x13 inch baking dish with the remaining tablespoon of olive oil.
To assemble, lay out three zucchini slices, slightly overlapping, to resemble a lasagna noodle. Spoon about 2 tablespoons of the chicken mixture onto one end of the zucchini strips and roll up tightly. Place the roll seam-side down in the prepared baking dish. Repeat with remaining chicken mixture and zucchini slices.
Pour remaining crushed tomatoes over the zucchini rolls evenly, ensuring they are well covered.
Bake in the preheated oven for 25 minutes until the zucchini is tender.
Remove from the oven and let it cool slightly before serving. Garnish with remaining chopped basil leaves.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 10796 mg | 469% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 92.3 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 7122 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
