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Zucchini Manicotti



December 29, 2021

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1 1/2 c. ricotta
1 c. finely grated Parmesan, divided
1 large egg, lightly beaten
1 clove garlic, minced
1/2 tsp. Italian seasoning
kosher salt
Freshly ground black pepper
4 medium zucchinis, sliced 1/4″ thick
1 c. marinara
1 1/2 c. shredded mozzarella
2 tbsp. thinly sliced fresh basil
  1. Preheat oven to 350° and spray a large baking dish with cooking spray.
  2. In a medium bowl, combine ricotta, 1/2 cup Parmesan, egg, garlic, and Italian seasoning. Season with salt and pepper and mix until well combined.
  3. On a clean working surface, lay out three slices of zucchini so they are slightly overlapping and place a spoonful of the ricotta mixture on top. Roll up and transfer to the prepared baking dish. Repeat with remaining zucchini and ricotta mixture.
  4. Spoon marinara on top of the zucchini manicotti, then sprinkle all over with the remaining 1/2 cup Parmesan and mozzarella.
  5. Bake until the zucchini is tender and the cheese has melted, about 30 minutes.
  6. Garnish with fresh basil then serve immediately.



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