Cheese and Zucchini Stuffed Manicotti

Zucchini Manicotti
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings


Tomato Sauce:
2tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
12cups crushed fresh tomatoes
1teaspoon coarse salt
1teaspoon sugar
2tablespoons sherry vinegar
2 garlic cloves, crushed
1/2cup chopped fresh basil
1tablespoon olive oil
4cups finely chopped zucchini squash
32ounces whole-milk ricotta
1 egg
1/2teaspoon salt
1/2cup grated Parmigiano Reggiano cheese
Chopped fresh basil, mint and oregano
1 (8-ounce) package manicotti shells (14 shells), cooked until al dente and drained


  1.  To make sauce, heat oil in a large Dutch oven. Add onion and bell pepper; sauté 10 minutes. Add tomatoes, salt and sugar; simmer over medium-low heat 1 to 2 hours, until thickened. Add remaining ingredients and cook 5 minutes.
  2. Preheat oven to 375F.
  3. Heat oil in a large skillet. Add squash and sauté until browned, about 7 minutes. Combine ricotta, egg, salt, cheese and herbs. Stir in squash. Stuff manicotti with squash mixture. Place in baking pan and cover with 3 cups sauce. (You’ll have sauce left over.) Bake 30 minutes.

Nutritional Info *per serving

  • Calories 464
  • Fat 25g
  • Cholesterol 92mg
  • Sodium 575mg
  • Carbohydrate 40mg
  • Fiber 5g
  • Protein 25g