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Zucchini Manicotti

By Renee Gurley


Fall harvest time is getting in full swing; there is an abundance of fresh fruit and vegetables such as apples, pumpkins and squash. Zucchini and tomatoes are available and inexpensive.  Here’s a great recipe that combines both with a protein packed ricotta cheese filing. This is easy to prepare and a delicious alternative to a high carbohydrate lasagna or manicotti. 


2 medium   zucchini or summer squash, sliced thin lengthwise
2 wedges Light Laughing Cow Cheese, Garlic & Herb variety
3 ounces    ricotta cheese, part skim 
2 tablespoons   Parmesan cheese, grated
1 tablespoon basil pesto
1/2 teaspoon  garlic powder
4 ounces   spaghetti sauce, flavor based on preference
3 tablespoons  2% Italian 3-cheese blend, shredded


Method of Preparation

Blend together in bowl the Laughing Cow Cheese, the ricotta cheese, Parmesan, garlic powder and pesto; set aside.

Preheat oven to 350 degrees.

Slice zucchini pieces (discarding the two skin sides of each) lengthwise. Spray with nonstick cooking spray, sprinkle with sea salt and grill on medium until softened (you can bake in the oven if you prefer, 350 degrees until they are soft). Remove from grill and place 1 tablespoon of cheese filling on end of each zucchini, roll up.

In a baking dish, add tomator sauce to just cover the bottom (about 2 ounces). Place the filled zucchini rolls seam side down in tomato-covered dish. Spoon a tablespoon of tomato sauce on top of each zucchini roll, take one pinch of shredded light cheese on top of each. When completed, cover with aluminum foil. Bake 20 minutes or until cheese is bubbly and cooked thru. This is a delicious way to skip the noodles!

Yield and Servings

4 servings
Serving Size: 3 zucchini roll ups


Nutritional Analysis


Calories 158, Protein 9.0 g, Carbohydrates 12.0 g, Total fat 8.4 g, Cholesterol 17.1 mg, Sodium 424.5 mg, Sugars 3.7 g, Fiber 3.1 g