Zucchini Cheese Manicotti Food

CHEESY VEGETABLE MANICOTTI

Steps:

• For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 4 minutes. Add the zucchini and yellow squash, season with salt and pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool.
• Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine.
• For the tomato sauce: In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil.
• For the manicotti: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil or cooking spray.
• Transfer the filling mixture to a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture into the cooked manicotti shells.
• Spread about 1 cup of the tomato sauce on the bottom of the baking dish. Place the manicotti shells into the baking dish. Spread the remaining sauce over the manicotti. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving.

CHEESE MANICOTTI

Steps:

• Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. If desired, top with additional parsley.

SPECIAL CHEESE MANICOTTI

Steps:

• Cook manicotti according to package directions; rinse in cold water and drain. In a large bowl, combine 2 cups mozzarella cheese, Parmesan cheese, parsley, salt, pepper and nutmeg. Stir in the egg, sour cream, salad dressing and zucchini., Carefully stuff manicotti with cheese filling. Place in a greased 13x9-in. baking dish. Pour spaghetti sauce over top. Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining mozzarella. Bake 5 minutes longer or until heated through.

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!

BEEF AND CHEESE MANICOTTI

Steps:

• Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
• Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
• Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
• Preheat the oven to 350 degrees F.
• Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
• Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

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.

ZUCCHINI 'N CHEESE MANICOTTI RECIPE RECIPE - (4.2/5)

Steps:

• Directions: Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray. Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion until soft and lightly browned, about 2 minutes. Transfer onion to a medium bowl. Add ricotta cheese, basil, Parm-style topping, salt, and pepper. Add 1/4 tsp. each Italian seasoning and garlic powder, and mix until uniform. Lay 4 zucchini slices vertically on a dry surface, slightly overlapping, to form a rectangle. Spoon 1/4th of the ricotta mixture (about 1/4 cup) onto the bottom of the rectangle. Carefully roll up the rectangle over the filling and continue rolling until you reach the top. (The zucchini doesn't need to look perfectly uniform... It just needs to hold the filling!) Using a wide spatula, transfer to the baking pan, seam side down. Repeat to make 3 more manicotti. In a medium bowl, mix canned crushed tomatoes with remaining 1/4 tsp. each Italian seasoning and garlic powder. MAKES 2 SERVINGS To prevent the zucchini from rolling around when you slice it, cut off a thin piece from the length of the zucchini, creating a flat surface. Then lay the flat part on the cutting board, and slice vertically. Make sure your slices are no thicker than 1/4 inch each.