Zucchini manicotti is a delicious vegetarian, gluten-free alternative to traditional manicotti (or cannelloni) and makes for a healthy and easy meatless dinner!
If you’ve had an overabundance of zucchini this season, welcome to the club! And don’t worry – I have a perfect recipe for you. This zucchini manicotti is a hearty vegetable-filled alternative to traditional manicotti. I’m a pasta lover through-and-through, but I’m also a fan of using veggies in a fun way. And this zucchini manicotti is no exception.
Zucchini noodles are stuffed with a flavorful ricotta and spinach mixture, then topped with marinara sauce, sprinkled with mozzarella and parmesan cheese, and baked to cheesy perfection. This is a delicious, gluten-free and grain-free vegetarian dinner that’s perfect for any weeknight dinner, and especially Meatless Monday!
Ingredients
- Zucchini: Using large, wide zucchini helps ensure that you have the perfect zucchini “noodles” for stuffing.
- Ricotta mixture: ricotta cheese, egg, frozen thawed spinach, fresh basil, garlic powder, and salt.
- Marinara sauce: Feel free to use a flavorful store-bought or homemade version (I personally prefer Rao’s Homemade Marinara Sauce).
- Shredded mozzarella and parmesan cheese: The perfect, cheesy topping for these zucchini manicotti.
How to Make Zucchini Manicotti
Make the zucchini “noodles”: Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Slice zucchini into ¼-inch thick noodles using a mandoline – I’ve tried slicing with a knife, but it never results in thin enough noodles, so I highly recommend using a mandoline!
Pre-bake the zucchini “noodles”: Stack the sliced zucchini onto the parchment paper-lined baking sheet. When stacking, spray each layer with avocado oil (or olive oil) and sprinkle with salt. Roast for 10 minutes, or until tender. Remove from heat and let cool slightly.
Prepare the ricotta mixture: In a medium bowl, mix together ricotta, egg, spinach, basil, garlic powder, and salt. Mix until well-combined.
Assemble the manicotti: Spread ¾ cup of marinara sauce over the bottom of a 13×9 baking dish. Spread ~1 tablespoon of the ricotta mixture onto the thickest end of the zucchini noodle, and then roll. Place the rolled zucchini noodle onto the marinara-topped baking dish, with the last end facing down to secure the stuffed zucchini manicotti. Continue with each zucchini noodle.
Finish and bake the zucchini manicotti: Spread the remaining marinara over the stuffed zucchini. Sprinkle with shredded mozzarella, and then top with shredded parmesan. Bake uncovered in the oven for 15-20 minutes, or until the cheese has melted. Let cool for 5-10 minutes. Serve and enjoy!
Storage Tips
This zucchini cannelloni/manicotti dish is great for meal prep! You can make it ahead of time and enjoy it at a later date – for either lunch or dinner. Store the manicotti in an airtight container in the fridge for up to 4 days. When you’re ready to eat, heat it in a microwave or on a skillet until heated through fully, and enjoy!
Expert Tips
- Make sure to squeeze out any liquid from the thawed frozen spinach. Place spinach in a few paper towels and squeeze out any liquid.
What to Serve with Zucchini Manicotti
This zucchini manicotti can be served as a main dish OR as an appetizer. That’s the beauty of it! You can serve it as a main dish along with a caprese flatbread or this spinach caprese salad (notice the theme here?!).
If you want to serve this manicotti as an appetizer, it would be delicious alongside a pasta dish, like this lemon garlic parmesan shrimp pasta or creamy hummus pasta.
If you made this recipe, I’d love to see your creation! Don’t forget to snap a picture and tag me @thebalancedbite on Instagram. Follow along on Pinterest and Facebook for more healthy & tasty recipes!
More Meatless Dinner Recipes:
- Spaghetti Squash Burrito Bowls
- Chickpea Cauliflower Tacos
- Mediterranean Sweet Potatoes
- Vegetarian Enchiladas Verdes
- Lentil Orzo Stuffed Peppers
- Mediterranean Spaghetti Squash
Zucchini Manicotti
Ingredients
- 2 large zucchini
- 15 ounces ricotta cheese
- 1 large egg
- ½ cup frozen spinach, thawed
- 1 tablespoon chopped fresh basil leaves
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1¼ cup marinara sauce, divided
- ½ cup shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Slice zucchini into ¼-inch thick noodles using a mandoline. Stack the sliced zucchini onto the baking sheet, spraying each layer with avocado oil or olive oil and sprinkling with salt. Roast for 10 minutes, or until tender. Remove from heat and let cool slightly.
- Meanwhile, prepare the ricotta mixture: In a medium bowl, mix together ricotta, egg, spinach, basil, garlic powder, and salt.
- Spread ¾ cup of marinara sauce over the bottom of a 13×9 baking dish.
- Assemble the manicotti: Spread ~1 tablespoon of the ricotta mixture onto the thickest end of the zucchini noodle, and then roll. Place the rolled zucchini noodle onto the marinara-topped baking dish, with the last end facing down. Continue with each zucchini noodle.
- Spread the remaining marinara over the stuffed zucchini. Sprinkle with shredded mozzarella, and then top with shredded parmesan. Bake uncovered in the oven for 15-20 minutes, or until the cheese has melted.
- Let cool for 5-10 minutes. Serve and enjoy!
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