Zucchini Manicotti
Serves – 3-4

1-2 Large Zucchini
1 8 Oz Container Ricotta Cheese
1/4  Cup Shredded Parmesan Cheese
1 Cup Shredded Mozzarella Cheese
1 Beaten Egg
Wilted Baby Spinach, Browned Ground Beef or Italian Sausage (Optional)
1 Quart Cannizzaro Marinara, Arrabbiata, Vodka or Mushroom Marinara

Using a wide vegetable peeler, slice long strips from Zucchini until you get to the seeds, turn and keep slicing.  Mix well the next 5 ingredients – reserving 1/2 Cup of Mozzarella for the last step. If using any optional ingredient, mix that in too.  Spray a small lasagna pan or glass pie pan and pour a layer of Cannizzaro Sauce.  Layer 4 long slices of Zucchini on a cutting board and drop 2+ tablespoons of the cheese mixture at the top of each layered zucchini.  Roll up and place seam side down on the sauce.  Drizzle each Manicotti with more sauce.  Bake uncovered at 350 for 30 minutes or until bubbling.   Let stand for 5 minutes and serve with meatballs, polenta, angel hair pasta or just on its own.

Gluten Free