zucchini pasta recipe

This manicotti recipe from Delish.com is so good you won't even miss the carbs.

Zucchini Manicotti

c. ricotta

c. finely grated Parmesan, divided

egg,

garlic,

Italian seasoning

kosher salt

black pepper

medium zucchinis, sliced 1/4" thick

c. marinara

c. mozzarella

tbsp. thinly sliced fresh basil

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.

Pretty good. I made this tonight and my husband and I enjoyed it. Kids (5 and 7) didn't care too much for it, but oh well. Glad I read the reviews and 'sweated' the zucchini first because they do release a ton of water. There was still a little bit when it was done cooking, but I just drained it out of the pan and it was fine. After I topped it with mozzarella, I sprinkled dehydrated basil and more italian seasoning on top. Very filling, too! Great for our low carb diet and losing weight. Docking one star simply because the recipe does not mention sweating the zucs and its a pretty crucial step.

Made this last night and it was NOT good.  Cut the zucchini thinned than the 1/4” suggested and it was still so thick that it snapped instead of wrapping.  Made a mess.  Ended up punting and turning it into Zucchini Lasagna.  Taste was good but as other comments said (wish I had read those before), it was quite watery. Will not repeat this one.

Its nice filling, simple, and similar to other vegetarian stuffed pastas, but this recipe is a mess trying to convince Zucchini that it is pasta. Sorry.

I would dry out the zucchini after slicing it with salt and then put paper towel under them. Otherwise this dish will become a soupy mess.

The taste was delicious.. I couldn’t roll the zucchini  without snapping it so I kind of made them like sandwiches ... still delicious and cooked throughout

https://streaming.hearstdigitalstudios.com/manual_upload/59601534d559301566306d22/mp4/Delish_Zucchini_Manicotti_FRONT_1499469122_4000_hd_v3.mp4

This zucchini pasta recipe is a fresh summer dinner that you can make in 30 minutes! You&#39;ll start by grating the zucchini. Then, you&#39;ll sauté it until it cooks down into a lightly creamy sauce for the pasta. Fresh herbs, lemon, garlic, and red pepper flakes add bright, savory flavor to this simple, delicious dish.

Zucchini Pasta

zucchini (about 4 medium)

olive oil

shallots (chopped (⅔ cup))

sea salt

red pepper flakes

garlic

spaghetti or bucatini pasta

grated pecorino or Parmesan cheese (plus more for serving)

lemon juice

lemon (reserve some for garnish)

basil mint leaves

Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel and wring out the excess moisture.

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the shallot, zucchini, salt, red pepper flakes, and several grinds of pepper. Cook, stirring occasionally, for 15 to 20 minutes, or until the mixture is thick and jammy. Stir in the garlic.

Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.

Scoop the cooked pasta directly from the cooking water into the pan with the zucchini, reserving the pasta cooking water. Add ½ cup of the reserved pasta water and the cheese to the pan with zucchini. Cook, stirring, for 2 to 3 minutes, or until a lightly creamy sauce coats the pasta, adding more pasta water as needed.

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Zucchini Manicotti

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