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Yields:
4
Prep Time:
20 mins
Total Time:
50 mins
Search no further for the perfect low-carb alternative to heavy pasta.
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Ingredients
- 1 1/2 cups
ricotta
- 1 cup
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 cup
marinara
- 1 1/2 cups
shredded mozzarella
- 2 Tbsp.
thinly sliced fresh basil
Directions
- Step 1Preheat oven to 350° and spray a large baking dish with cooking spray.
- Step 2In a medium bowl, combine ricotta, 1/2 cup Parmesan, egg, garlic, and Italian seasoning. Season with salt and pepper and mix until well combined.
- Step 3On 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.
- Step 4Spoon marinara on top of the zucchini manicotti, then sprinkle all over with the remaining 1/2 cup Parmesan and mozzarella.
- Step 5Bake until the zucchini is tender and the cheese has melted, about 30 minutes.
- Step 6Garnish with fresh basil then serve immediately.
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