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Zucchini and Squash Manicotti


Tuesday, September 07, 2004
7 servings, 2 manicotti each
Non-stick cooking spray
1 cup fat-free ricotta cheese
2 cups part skim mozzarella cheese, divided use
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon Italian seasoning
2 cups julienned zucchini
2 cups julienned squash
14 manicotti shells, cooked without butter or salt
2 cups light spaghetti sauce, divided use
Preheat oven to 400 degrees.
Spray a lasagna pan with non-stick spray.
In a medium bowl, combine ricotta, 1 cup mozzarella, Parmesan, parsley, salt, pepper, Italian seasoning, zucchini and squash.
Spread 1 cup of spaghetti sauce evenly over bottom of lasagna pan.
Stuff each manicotti shell with zucchini and squash mixture and place side-by-side in pan.
Top stuffed shells with remaining 1 cup of spaghetti sauce.
Bake uncovered for 30 minutes.
Sprinkle with remaining cheese and return to oven for 10 minutes or until cheese melts.
Let cool 10 minutes before serving.
Nutrition Facts:
233 calories, 34g carbohydrate, 15.7g protein, 4.4g fat, 2.3g saturated fat, 14.7mg cholesterol, 3.2g dietary fiber, 577, mg sodium
Adapted recipe by Jennifer Parham, RD, LD
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