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2 Large Zucchini
1 1/2 Cups Part-Skim Ricotta
1 Cup Frozen Spinach, Thawed And Patted Dry
1 1/2 Cups Reduced-Fat Mozzarella, shredded and divided
1/4 Cup Parmesan Cheese, Grated
1/8 Teaspoon Salt
Pinch Of Nutmeg
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.