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Zucchini Manicotti

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Submitted by: Aunt A

 

If you love manicotti, try this low-carb version that substitutes zucchini for manicotti shells. The dinner is still delicious just healthier.
 

Ingredients

  • 3 meduim zucchini
  • 1 container whole milk ricotta
  • 3 cups shredded mozzarella (or a combination of Italian cheeses)
  • 2 eggs
  • 1 tablespoon Italian spices(if not found at your market you can use 1/2 tbsp of basil and 1/2 tbsp of oregano)
  • 1 clove of garlic
  • 1 large jar or can of your favorite spaghetti sauce

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Method

Preheat oven to 375 F. Wash and cut ends off the zucchini. Cut each down the center to form boats. With either a spoon or a melon baller scoop out the seedy parts of the zucchini. Put these into a greased 13x9 pan. In a large bowl combine eggs, cheeses and spices. Fill each zucchini with this mixture. Pour 1/2 to 3/4 of a jar of your favorite spaghetti sauce over the zucchini. Cover pan with foil and bake for 30 minutes. Uncover and bake for 15 more minutes. Let stand 5 minutes before serving.

 

Notes:

 

Number of Servings: 3

 

Submitted by: Aunt A ()

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