Lean and Green Entree | Zucchini Spinach Manicotti
1 LEAN | 3 GREEN | 1 CONDIMENT
Ingredients
- 2 large zucchini
- 1 1/2 cups part skim ricotta
- 1 egg
- 1 cup frozen spinach, thawed and patted dry
- 1 1/2 cups reduced fat shredded mozzarella, divided
- 1/4 cup grated parmesan
- 1/8 tsp salt
- pinch of nutmeg
- 1 cup low sugar tomato sauce
Instructions
- Preheat oven to 375 F.
- Using a mandoline slicer, slice zucchini lengthwise into 1/8 inch thick slices; set aside.
- In a medium bowl, combine ricotta, egg, spinach, 1/2 cup mozzarella, parmesan, salt, and nutmeg.
- Layer three slices of zucchini parallel to each other so that they are slightly overlapping one another. Place a large spoonful of ricotta mixture on one end of the zucchini slices and roll up the zucchini. Place the stuffed zucchini next to each other into a lightly greased 9x9 inch baking dish.
- Pour tomato sauce over top of zucchini and then sprinkle with cheese.
- Bake for 25 minutes.