Zucchini Manicotti

Zucchini Manicotti

Zucchini Manicotti

For those children who have a beef with fresh veggies, this zucchini manicotti is just what the dietitian ordered. Disguise those greens in this dish -- so good they'll never know the difference.

At a glance
Main Ingredient:
Cooking Method:
10-12 servings


12 manicotti

1 tbsp. olive oil

1 medium onion, chopped

1 medium zucchini, chopped

1 garlic clove, minced

1 (14 oz.) can Italian stewed tomatoes

1 1/2 cups low fat cottage cheese

1 cup grated cheddar cheese

1/2 tsp. salt

1/8 tsp. pepper

3 cups grated parmesan cheese


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, and then add cottage cheese, cheddar cheese and 2 1/2 cups of the Parmesan cheese. Mix well, adding salt and pepper; stuff shells with mixture and place side by side in a greased 9x13-inch glass baking pan. Put stewed tomatoes in blender to chop tomatoes. Pour over shells. Cover and bake at 350 degrees for 25 minutes. Uncover, sprinkle remaining Parmesan cheese over top and continue baking 10-15 minutes longer.

Additional Tips

Ready in 1 hour 20 min prep

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