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Tuesday, July 5, 2016

*Recipe* Deconstructed Zucchini Manicotti

Since buying my Spiralizer about a year ago, I have been using it, but not getting very creative with it.  I decided to buy the "Inspiralized" cookbook by Ali Maffucci, an awesome Jersey City girl with some amazing zoodles recipes.  This was the first recipe I have tried from the book but it was delicious and another awesome Meatless Monday idea.  My photo is not that appealing, but I swear it is delicious!

For the sauce:

-1/2 tbsp olive oil
-1 large clove minced garlic
-pinch red pepper flakes
-1/2 cup diced red onion
-2- 14.5 oz can diced tomatoes
-Salt and pepper
-5 chopped basil leaves

For the filling:

-1/2 can grated Parmesan cheese
-1 cup Ricotta cheese
-1/2 cup shredded mozza cheese
-1 small egg
-salt and pepper
-cooking spray
-3 cups baby spinach
-2 spiralized zucchinis (I used one squash and 1 zucchini) 
-3 tbsp shredded mozza for topping
-a small handful of Parmesan cheese for topping

-Preheat oven to 375F
-Place a large nonstick or cast iron skillet over medium heat and add the olive oil. 
-When the oil is hot, add the garlic, red pepper flakes and onion ad cook for 2 or 3 minutes until onion is translucent.

-Add the tomatoes and their juices, season with salt and pepper, and stir.
-Increase heat to medium-high and bring to a boil, then lower to a simmer.
-After 5 minutes add the basil.
-Continue to simmer the sauce for 5 minutes or until it is thickened.

-Make the filling.
-Combine the cheeses and egg in a large bowl.
-Season with salt and pepper.

-Place a medium not stick skillet over medium heat and coat with cooking spray.
-When hot, add the spinach and toe until wilted, about 2 minutes.
-Remove from the heat and fold into the cheese mixture.

-Assemble the Manicotti.
-Reserve half the sauce and spread the remainder evenly on the bottom of a skillet you can put in the oven or an 8x8 cooking dish.  
-Place the Zucchini noodles on top, then add the remaining sauce.
-NOTE: when I make this again I will probably microwave the noodles for a few minutes to get some of the moisture out because the recipe came out quite watery. 

-Add the cheese filling on top.
-sprinkle salt and pepper and Mozza and Parmesan on top of that.

-Cover with foil and bake for about 30 minutes or until the noodles have softened and the cheese is melted.  I broiled it for an additional 5 minutes without the foil.  
-Serve hot.  

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