Zucchini Manicotti Roll-Ups
Prep: 25 minutes plus cooling
Bake: 20 minutes • Serves: 4
2 medium zucchini, sliced lengthwise into 16 (1/8-inch-thick strips)
1 garlic clove, minced
1/3 cup fat-free ricotta cheese
2 tablespoons plain nonfat Greek yogurt
1 tablespoon chopped fresh basil
1/2 teaspoon Italian medley seasoning blend
1/2 teaspoon lemon zest
1/4 cup plus 2 tablespoons sun-dried tomato pesto
1.Place oven rack 8 inches from broiler; preheat broiler to high. Spray rimmed baking pan with cooking spray; spray 8-inch square baking dish with cooking spray. Place zucchini in single layer on prepared baking pan; broil 5 minutes or until moisture is released. Let cool; pat dry with paper towel.
2.Preheat oven to 400°. In large bowl, stir garlic, cheese, yogurt, basil, Italian seasoning and lemon zest. Makes about 2/3 cup.
3.Lay 2 zucchini slices on work surface so they overlap lengthwise by 1/2 inch. Place 1 heaping tablespoon cheese mixture on 1 short end of zucchini slices; roll up and place, seam side down, in prepared baking dish. Repeat with remaining zucchini slices and cheese mixture.
4.Top roll-ups with pesto; bake 20 minutes or until heated through.
Approximate nutritional values per serving (2 roll-ups):
80 Calories, 4g Fat (0g Saturated), 4mg Cholesterol,
165mg Sodium, 6g Carbohydrates, 1g Fiber, 4g Protein
A mandolin can be used to easily slice zucchini into strips.