Zucchini Manicotti
Transform your next dinner into a low-carb masterpiece with this delightful Zucchini Manicotti recipe! Thinly sliced zucchini takes center stage as a wholesome, gluten-free alternative to traditional pasta, lovingly rolled around a creamy ricotta, Parmesan, and mozzarella filling infused with garlic and fresh parsley. This nutrient-packed dish is layered with rich marinara sauce and topped with a golden, bubbly mozzarella crust, making it a crowd-pleasing option for both family meals and entertaining guests. Ready in under an hour, this baked zucchini creation is perfect for health-conscious foodies seeking a delicious and comforting Italian-inspired dinner. Serve with a crisp side salad for a complete meal that’s as satisfying as it is nutritious! Keywords: zucchini manicotti, gluten-free, low-carb manicotti, healthy Italian recipes, baked zucchini rolls.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Zucchini
- 2 cups Ricotta cheese
- 0.5 cups Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 1 large Egg
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Garlic powder
- 2 cups Marinara sauce
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
Using a mandoline slicer or a sharp knife, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Lay the slices on a paper towel and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess moisture, then pat dry with more paper towels.
In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, one cup of shredded mozzarella cheese, egg, chopped parsley, garlic powder, salt, and black pepper. Stir until well combined and set aside.
Spread 1/2 cup of marinara sauce evenly across the bottom of the prepared baking dish.
Take one zucchini slice and place about 1 to 2 tablespoons of the ricotta mixture along one end. Gently roll up the slice and place it seam-side down in the prepared dish. Repeat with remaining zucchini slices and filling.
Once all the zucchini rolls are arranged in the dish, top with the remaining marinara sauce, spreading it evenly over the rolls.
Sprinkle the remaining shredded mozzarella cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with extra parsley, if desired. Enjoy!
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 15291 mg | 665% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 80.4 g | ||
| Protein | 149.4 g | 299% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4309 mg | 331% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2840 mg | 60% | |
*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.
