"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Zucchini Manicotti Recipe

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This recipe for Zucchini Manicotti, by , is from Frey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Schank
Added: Tuesday, June 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 package (8 ounces) manicotti shells
2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
3/4 cup light cottage cheese
1/3 cup prepared Italian salad dressing
1/2 cup shredded zucchini
1 jar (14 ounces) spaghetti sauce

Directions:
Directions:
Cook manicotti according to package directions. In a large bowl, combine 2 cups mozzarella cheese, Parmesan cheese, parsley, salt, pepper. Stir in the egg, cottage cheese, salad dressing and zucchini.
Carefully stuff manicotti with cheese filling. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Pour spaghetti sauce over top. Bake, uncovered, at 350 for 35 minutes. Sprinkle with remaining mozzarella. Bake 5 minutes longer or until heated

Number Of Servings:
Number Of Servings:
7
Personal Notes:
Personal Notes:
Joe gave me the cooking light magazine with this great recipe-- love it!

 

 

 

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