Zucchini Manicotti

30 May, 2023

Description:

Who doesn't love a home-cooked Italian meal? I know I certainly do! Back when I was growing up, I would go and visit my family down in the city, and we would spend all day cooking up fresh Italian meals. We made all kinds of food, from bread to pasta, to homemade gravy and much more. Of course, we made manicotti too, and it was magnificent! With WFPB eating, we modified some of our ingredients to a surprisingly tasty result. We have created our own in-house "ricotta cheese" in the style of WFPB and without adding sugar, salt, or oil. So go ahead and give it a try! We love it, and we sure hope you will too!

Ingredients
- 4 or 5 medium zucchini, thinly sliced with a cheese slicer or mandolin
- 5 cups Angel’s homemade red Italian gravy (see recipe) or pasta sauce of your choice
- 2 recipes of ricotta (See Recipe)*
- 1 cup chopped fresh parsley
- 1 Tbsp garlic, minced
- Ricotta “Cheese” Recipe: Either nut-free ricotta cheese or ricotta cheese
Instructions

1. Place ricotta and garlic in a blender and pulse a few times. (See Ricotta Cheese Recipe)
2. Fold chopped parsley into the ricotta mixture
3. Place a thin layer of red gravy in a 9×13 baking dish
4. Thinly slice zucchini with a cheese slicer or mandolin
5. Place 3 slices of zucchini side by side, place a few Tbsp of ricotta mixture across the zucchini, and roll as shown in the video. Place each roll, side by side, in the prepared baking dish
6. Once the dish is packed with the zucchini rolls, cover it with red gravy, then cover it with parchment and foil
7. Bake at 375 degrees for 25 minutes
8. Uncover and bake for an additional 10 to 15 minutes
9. Enjoy!