I’m always super excited when I adapt a recipe and it turns out! I think this might be a new favorite “company recipe” because it’s easy to make a big pan of it.
My mom is here this week, and since I’m loving meat while pregnant I used her visit as an excuse to cook a meal with meat! She is wheat-free, though, which is a different challenge. I’ve seen some ideas for zucchini manicotti on Pinterest, but they all involved thinly slicing the zucchini and then wrapping it around the filling. That seemed very time consuming and difficult to me, so I ended up making a cross between stuffed zucchini and manicotti. This is an easy recipe, and pretty inexpensive for one that uses fresh veggies and meat! You could always make it meatless, or add more veggies to the sauce. It serves 4-6, probably depending on what you serve with it.
STUFFED ZUCCHINI MANICOTTI
- enough zucchini to fill a 9x13 pan with halves
- cooking spray
- McCormick’s Garlic and Herb seasoning (LOVE this stuff)
- 1 lb ground turkey
- 1/3 onion, chopped
- 1 jar spaghetti sauce
- 2 c shredded Colby Jack cheese (or whatever sounds good to you)
- 15 oz ricotta cheese
- 1/2 c grated parmesan (divided)
- 1 egg
Preheat oven to 400. Spray a 9x13 pan with cooking spray. Cut the zucchinis in half longways and scoop out the seeds. Arrange them in the pan, cut side up. Sprinkle generously with garlic and herb seasoning. Cook for 20 min. Turn oven down to 350.
In a large skillet, cook turkey and onion on medium heat until meat is no longer pink. Drain. Stir in spaghetti sauce.
Combine shredded cheese, ricotta, 1/4c parmesan and egg. Fill zucchini halves with cheese mixture. Pour meat sauce over top. Sprinkle with remaining parmesan. Cover and bake for 35min.