Keto Zucchini Manicotti Food

ZUCCHINI MANICOTTI

Steps:

• Preheat oven to 350° and spray a large baking dish with cooking spray.
• 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.
• 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.
• Spoon marinara on top of the zucchini manicotti, then sprinkle all over with the remaining 1/2 cup Parmesan and mozzarella.
• Bake until the zucchini is tender and the cheese has melted, about 30 minutes.
• Garnish with fresh basil then serve immediately.

ZUCCHINI MANICOTTI

Steps:

• Preheat oven to 400°F. Line a large baking sheet with parchment paper.
• Slice zucchini into ¼-inch thick noodles using a mandoline. Stack the sliced zucchini onto the baking sheet, spraying each layer with avocado oil or olive oil and sprinkling with salt. Roast for 10 minutes, or until tender. Remove from heat and let cool slightly.
• Meanwhile, prepare the ricotta mixture: In a medium bowl, mix together ricotta, egg, spinach, basil, garlic powder, and salt.
• Spread ¾ cup of marinara sauce over the bottom of a 13x9 baking dish.
• Assemble the manicotti: Spread ~1 tablespoon of the ricotta mixture onto the thickest end of the zucchini noodle, and then roll. Place the rolled zucchini noodle onto the marinara-topped baking dish, with the last end facing down. Continue with each zucchini noodle.
• Spread the remaining marinara over the stuffed zucchini. Sprinkle with shredded mozzarella, and then top with shredded parmesan. Bake uncovered in the oven for 15-20 minutes, or until the cheese has melted.
• Let cool for 5-10 minutes. Serve and enjoy!

CHEESY ZUCCHINI MANICOTTI

Steps:

• Preheat over to 350 degrees.
• Spray an 8" x 8" baking dish with oil and set aside.
• Heat olive oil and butter in skillet over medium heat and add minced garlic. When garlic is soft, add ground beef, pepper, salt, 1 tsp basil, 1/2 of oregano and 1/2 of parsley, and crushed red pepper flakes, if using.
• Brown beef until cooked through and add marinara sauce. Lower to simmer, cover and let simmer while you prepare the zucchini and filling.
• In a medium bowl, combine egg, ricotta and parmesan cheese, 1/2 cup of mozzarella cheese and remaining spices and mix well. Season to taste with salt and pepper.
• Coat the bottom of the prepared dish with 1/2 cup of meatsauce.
• Place about 1 tbsp of cheese mixture at the end of a zucchini "sheet" and roll loosely. Place seam side down in prepared dish. Repeat with remaining zucchini sheets and cheese. Arrange zucchini rolls close together, but not too tightly.
• Sprinkle 1/4 cup of shredded mozzarella over rolls evenly.
• Pour remaining sauce over rolls and shredded cheese.
• Sprinkle with remaining mozzarella cheese.
• Place dish in preheated oven for 20 - 25 minutes.

ZUCCHINI MANICOTTI

Steps:

• Cook manicotti shells according to package directions.
• In large skillet, heat oil.
• Add onion, garlic and zucchini.
• Cook on low heat for about 15 minutes until zucchini is tender.
• Cool zucchini mixture, then add cottage cheese, cheddar cheese and 2 and 1/2 c of the parmesan cheese.
• Mix well, adding salt and pepper.
• Stuff shells with mixture and place side by side in a greased 9x13" glass baking pan.
• Put stewed tomatoes in blender to chop tomatoes.
• Pour over shells.
• Cover and bake at 350 for 25 minutes.
• Uncover, sprinkle remaining parmesan cheese over top and continue baking 10-15 minutes longer.