Zucchini Manicotti

Name: Zucchini Manicotti
Total time: 60 min
Yield: 4
Ingredients: Tomato Sauce — ½ Medium Yellow Onion Small Diced; Tomato Sauce — 4 Garlic Cloves Minced; Tomato Sauce — ½ cup Dry White Wine; Tomato Sauce — 1, 28 oz can San Marzano Whole Tomatoes; Tomato Sauce — ½ cup Tomato Puree; Tomato Sauce — 6-8 Fresh Basil Leaves; Tomato Sauce — 2 Tbsp Extra Virgin Olive Oil; Tomato Sauce — Kosher Salt and Black Pepper to Taste; Manicotti — 2 Medium-Sized Zucchini; Manicotti — 1½ cups Ricotta Cheese; Manicotti — 2 cups Shredded Mozzarella Cheese (1 for Filling, 1 for Topping); Manicotti — ¼ cup Grated Parmesan Cheese; Manicotti — 1 Large Egg; Manicotti — 10-12 Fresh Basil Leaves (Half Chopped, Half Whole); Manicotti — 2 Tbsp Extra Virgin Olive Oil (1 for Filling, 1 for Topping); Manicotti — Garlic Powder, Dried Oregano, Kosher Salt and Black Pepper to Taste

Zucchini ribbons rolled around a ricotta filling and baked in tomato sauce with mozzarella.

Ingredients

Tomato Sauce — ½ Medium Yellow Onion Small Diced
Tomato Sauce — 4 Garlic Cloves Minced
Tomato Sauce — ½ cup Dry White Wine
Tomato Sauce — 1, 28 oz can San Marzano Whole Tomatoes
Tomato Sauce — ½ cup Tomato Puree
Tomato Sauce — 6-8 Fresh Basil Leaves
Tomato Sauce — 2 Tbsp Extra Virgin Olive Oil
Tomato Sauce — Kosher Salt and Black Pepper to Taste
Manicotti — 2 Medium-Sized Zucchini
Manicotti — 1½ cups Ricotta Cheese
Manicotti — 2 cups Shredded Mozzarella Cheese (1 for Filling, 1 for Topping)
Manicotti — ¼ cup Grated Parmesan Cheese
Manicotti — 1 Large Egg
Manicotti — 10-12 Fresh Basil Leaves (Half Chopped, Half Whole)
Manicotti — 2 Tbsp Extra Virgin Olive Oil (1 for Filling, 1 for Topping)
Manicotti — Garlic Powder, Dried Oregano, Kosher Salt and Black Pepper to Taste

Method

MAKE THE SAUCE: Heat the sauce olive oil in a pan over medium-high heat. Cook the onion for at least 5 minutes to start caramelizing, stirring frequently. Add the garlic and cook for 1 minute. Add the wine and reduce by at least half. Crush the whole tomatoes into the pan and add their juices and the tomato purée. Bring to a simmer, reduce to low and simmer gently for 15–20 minutes, stirring. Add the sauce basil and season to taste, then remove from the heat.
MIX THE FILLING: Combine the ricotta, Parmesan, 1 cup mozzarella, egg, 1 Tbsp olive oil and the chopped half of the filling basil. Season with garlic powder, oregano, salt and pepper. Fold together until combined.
PREPARE THE ZUCCHINI: Slice the zucchini thinly lengthwise with a knife or mandoline. If desired, lay out the ribbons, sprinkle lightly with salt and rest for a few minutes, then blot away excess moisture. Heat the oven to 400°F.
ROLL AND TOP: Spread a few spoonfuls of tomato sauce in a baking dish. Place a spoonful of filling on each zucchini ribbon and roll up. Arrange snugly in the dish. Cover with the remaining sauce, the remaining 1 cup mozzarella and the remaining 1 Tbsp olive oil.
BAKE: Bake on the middle rack for 25 minutes. Rest for 5 minutes before serving. Garnish with the reserved whole basil leaves.