Zucchini Spinach Manicotti
Yield: 4 servings
Per serving: 1 Lean | 3 Green | 1 Condiment
2 large zucchini
1 ½ cups part-skim ricotta
1 cup frozen spinach, thawed and patted dry
1 ½ cups reduced-fat, shredded mozzarella, divided
¼ cup grated parmesan
1/8 Tsp salt
1 cup low-sugar tomato sauce
- Preheat oven to 375 ˚F.
- Using a mandoline slicer, slice zucchini lengthwise into 1/8-inch thick slices; set aside.
- In a medium-sized bowl, combine ricotta, egg, spinach, ½ cup mozzarella, parmesan, salt, and nutmeg.
- Layer three slices of zucchini parallel to each other, and 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 9×9-inch baking dish.
- Pour tomato sauce over top of the zucchini, and then sprinkle with cheese.
- Bake for 25 minutes.
Nutritionals 330 calories | 30g protein | 17g carbohydrate | 17g fat