Zucchini Manicotti
60 Minutes | Serves 4
Tomato Sauce
½ Medium Yellow Onion Small Diced
4 Garlic Cloves Minced
½ cup Dry White Wine
1, 28 oz can San Marzano Whole Tomatoes
½ cup Tomato Puree
6-8 Fresh Basil Leaves
2 Tbsp Extra Virgin Olive Oil
Kosher Salt and Black Pepper to Taste
Manicotti
2 Medium-Sized Zucchini
1½ cups Ricotta Cheese
2 cups Shredded Mozzarella Cheese (1 for Filling, 1 for Topping)
¼ cup Grated Parmesan Cheese
1 Large Egg
10-12 Fresh Basil Leaves (Half Chopped, Half Whole)
2 Tbsp Extra Virgin Olive Oil (1 for Filling, 1 for Topping)
Garlic Powder, Dried Oregano, Kosher Salt and Black Pepper to Taste
Place a medium-sized saute pan on medium-high heat. When heated, add the extra virgin olive oil. Add the onions and cook for at least 5 minutes to start to caramelize, stirring frequently.
Add the garlic. Stir and cook for an additional minute. Add the wine and reduce by at least half.
Hand crush the whole tomatoes and add to the saute pan. Add the tomato puree. Stir and bring to a simmer. Immediately reduce to low heat and lightly simmer for 15-20 minutes, stirring frequently.
Break up the basil leaves and add to the sauce. Stir and remove from the heat.
Combine the ricotta, Parmesan, 1 cup of the mozzarella cheese, 1 Tbsp of the olive oil, egg, and basil in a medium-sized mixing bowl. Season with garlic powder, dried oregano, salt and pepper. Fold all ingredients together until fully incorporated.
Thinly slice the zucchini lengthwise with a sharp knife or a mandolin.
Optional Step: Lay out the zucchini ribbons on parchment paper. Sprinkle them with salt and let sit for a few minutes. Use paper towels to remove excess moisture.
Preheat the oven to 400 degrees.
Spread out a few spoonfuls of the tomato sauce in the bottom of a baking dish.
Place a spoonful of filling in a zucchini ribbon and roll up. Arrange the rolled zucchini to fit neatly in the baking dish. Top with remaining tomato sauce. Evenly sprinkle the remaining mozzarella cheese. Drizzle the second Tbsp of olive oil on top.
Bake on the middle rack of the oven for 25 minutes. Cool for 5 minutes before serving.
Tomato Sauce
½ Medium Yellow Onion Small Diced
4 Garlic Cloves Minced
½ cup Dry White Wine
1, 28 oz can San Marzano Whole Tomatoes
½ cup Tomato Puree
6-8 Fresh Basil Leaves
2 Tbsp Extra Virgin Olive Oil
Kosher Salt and Black Pepper to Taste
Manicotti
2 Medium-Sized Zucchini
1½ cups Ricotta Cheese
2 cups Shredded Mozzarella Cheese (1 for Filling, 1 for Topping)
¼ cup Grated Parmesan Cheese
1 Large Egg
10-12 Fresh Basil Leaves (Half Chopped, Half Whole)
2 Tbsp Extra Virgin Olive Oil (1 for Filling, 1 for Topping)
Garlic Powder, Dried Oregano, Kosher Salt and Black Pepper to Taste
Place a medium-sized saute pan on medium-high heat. When heated, add the extra virgin olive oil. Add the onions and cook for at least 5 minutes to start to caramelize, stirring frequently.
Add the garlic. Stir and cook for an additional minute. Add the wine and reduce by at least half.
Hand crush the whole tomatoes and add to the saute pan. Add the tomato puree. Stir and bring to a simmer. Immediately reduce to low heat and lightly simmer for 15-20 minutes, stirring frequently.
Break up the basil leaves and add to the sauce. Stir and remove from the heat.
Combine the ricotta, Parmesan, 1 cup of the mozzarella cheese, 1 Tbsp of the olive oil, egg, and basil in a medium-sized mixing bowl. Season with garlic powder, dried oregano, salt and pepper. Fold all ingredients together until fully incorporated.
Thinly slice the zucchini lengthwise with a sharp knife or a mandolin.
Optional Step: Lay out the zucchini ribbons on parchment paper. Sprinkle them with salt and let sit for a few minutes. Use paper towels to remove excess moisture.
Preheat the oven to 400 degrees.
Spread out a few spoonfuls of the tomato sauce in the bottom of a baking dish.
Place a spoonful of filling in a zucchini ribbon and roll up. Arrange the rolled zucchini to fit neatly in the baking dish. Top with remaining tomato sauce. Evenly sprinkle the remaining mozzarella cheese. Drizzle the second Tbsp of olive oil on top.
Bake on the middle rack of the oven for 25 minutes. Cool for 5 minutes before serving.
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