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Zucchini Spinach Manicotti

Updated: Apr 12, 2022

This recipe is on plan for the Klar Health program. The Klar team is on a mission to help people make a positive impact in their own health and the health of their community. If you are ready to get started on your own health journey or you have any questions please fill out the health assessment on our home page!


  1. 2 Large Zucchini

  2. 1 1/2 Cups Part-Skim Ricotta

  3. 1 Egg

  4. 1 Cup Frozen Spinach, Thawed And Patted Dry

  5. 1 1/2 Cups Reduced-Fat Mozzarella, shredded and divided

  6. 1/4 Cup Parmesan Cheese, Grated

  7. 1/8 Teaspoon Salt

  8. Pinch Of Nutmeg

  9. 1 Cup Low-Sugar Tomato Sauce


Preheat oven to 375°F. Using a mandoline slicer, slice zucchini lengthwise into 1/8 inch thick slices and set aside. In a medium-sized bowl, combine ricotta, egg, spinach, mozzarella, Parmesan, salt and nutmeg. Layer three slices of zucchini parallel to each other, and so that they are slightly overlapping one another. Place a large spoonful of the ricotta mixture on one end of the zucchini slices, and roll up the zucchini. Place the stuffed zucchini next to each other into a lightly-greased 9x9 inch baking dish. Pour the tomato sauce over top of the zucchini, and then sprinkle the cheese. Bake for twenty-five minutes. Zucchini Spinach Manicotti is ready to serve.


Ricotta is a good source of protein and provides a good amount of omega-3s.

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