Zucchini Manicotti: A Taste of Summer Comfort

There’s something truly magical about a dish that can transform humble summer squash into a centerpiece of comfort food. I remember the first time I tasted zucchini manicotti, a revelation unearthed from the pages of a well-worn community cookbook. It wasn’t just the creamy filling or the tender pasta, but the way the subtle sweetness of the zucchini melded with the savory tomato sauce, creating a symphony of flavors that whispered of sun-drenched gardens and cherished family meals. This recipe, a treasured find, has since become a staple in my own kitchen, a testament to how simple ingredients, thoughtfully prepared, can bring immense joy and satisfaction.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 40-50 minutes
• Total Time: 1 hour 10 minutes – 1 hour 20 minutes
• Servings: 6-8
• Yield: 12 manicotti
• Dietary Type: Vegetarian

Ingredients

• 12 manicotti shells
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 medium zucchini, chopped
• 1 garlic clove, minced
• 1 (14 ounce) can Italian stewed tomatoes
• 1 1/2 cups low-fat cottage cheese
• 1 cup grated cheddar cheese
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 cups grated Parmesan cheese

Equipment Needed

• Large skillet
• Blender
• 9×13 inch glass baking dish
• Measuring cups and spoons
• Cutting board and knife
• Spatula or spoon for stuffing

Instructions

1. Begin by cooking the manicotti shells according to the package directions. It’s crucial to achieve that perfect al dente texture, as they will continue to cook in the oven. Once cooked, drain them thoroughly and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped onion, minced garlic, and chopped zucchini to the skillet.
4. Cook this mixture over low heat for approximately 15 minutes, or until the zucchini is tender. Stir occasionally to ensure even cooking.
5. Once the zucchini mixture has cooled slightly, transfer it to a bowl.
6. To the cooled zucchini mixture, add the low-fat cottage cheese, grated cheddar cheese, and 2 1/2 cups of the grated Parmesan cheese.
7. Mix everything together until well combined.
8. Now, season the filling with the salt and pepper. Taste and adjust if necessary.
9. Carefully stuff each of the cooked manicotti shells with the cheese and zucchini mixture. A spoon or a small spatula works wonderfully for this.
10. Arrange the stuffed manicotti shells side by side in a greased 9×13 inch glass baking pan.
11. To prepare the sauce, pour the Italian stewed tomatoes into a blender. Blend them until the tomatoes are chopped.
12. Pour the blended tomatoes evenly over the stuffed manicotti shells in the baking dish.
13. Cover the baking dish tightly with aluminum foil.
14. Bake in a preheated oven at 350°F (175°C) for 25 minutes.
15. After 25 minutes, uncover the dish.
16. Sprinkle the remaining 1/2 cup of grated Parmesan cheese over the top of the manicotti.
17. Continue baking, uncovered, for another 10 to 15 minutes, or until the cheese is melted and lightly golden, and the sauce is bubbly.

Expert Tips & Tricks

To ensure your manicotti shells don’t stick together after cooking, toss them gently with a tablespoon of olive oil immediately after draining. This creates a slight barrier that prevents them from clumping. When stuffing the shells, don’t be afraid to be generous, but also avoid overfilling, which can cause the filling to ooze out during baking. For a smoother texture in the filling, you can pulse the cottage cheese in the blender a couple of times before mixing it with the other ingredients. If your zucchini tends to be watery, consider sautéing it for a few extra minutes until some of the moisture evaporates before adding it to the filling.

Serving & Storage Suggestions

This Zucchini Manicotti is a hearty and satisfying dish that shines as a main course. Serve it piping hot directly from the oven, perhaps accompanied by a crisp green salad with a light vinaigrette or some crusty garlic bread to soak up any extra sauce. A sprinkle of fresh basil or parsley over the top just before serving adds a beautiful touch of color and freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and bake at 350°F (175°C) until heated through, typically about 20-30 minutes. You may need to add a splash of water or tomato sauce if the manicotti seems a bit dry. Freezing is also an option; cool completely, wrap tightly, and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating as described above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	245.3 kcal
Calories from Fat	131 kcal
Total Fat	14.6 g	22%
Saturated Fat	8.2 g	41%
Cholesterol	41 mg	13%
Sodium	878.8 mg	36%
Total Carbohydrate	8.9 g	2%
Dietary Fiber	1.4 g	5%
Sugars	4 g	16%
Protein	20.4 g	40%

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

While this recipe is wonderfully classic, feel free to explore its versatility! For a meatier version, you could brown some ground Italian sausage or lean ground beef with the onions and garlic before adding the zucchini. If you prefer a richer, creamier filling, you could substitute some or all of the cottage cheese with ricotta cheese. For a spicier kick, a pinch of red pepper flakes in the tomato sauce or filling would be delightful. If you’re looking to reduce sodium, opt for low-sodium canned tomatoes and be mindful of the salt added to the filling.

FAQs

Q: Can I use fresh tomatoes instead of canned Italian stewed tomatoes?
A: Yes, you can. You’ll need about 2-3 pounds of fresh, ripe tomatoes. Blanch them, peel them, seed them, and then chop them before blending for the sauce. You might need to cook down the fresh tomato sauce a bit longer to achieve a similar consistency to the canned version.

Q: My manicotti shells are falling apart when I stuff them. What can I do?
A: Ensure you are cooking the manicotti shells strictly according to package directions, aiming for al dente. Overcooking them will make them too fragile. Also, try using a small spoon or even a piping bag with a large tip for a more controlled stuffing process.

Q: Can I make this dish ahead of time?
A: Absolutely! You can assemble the entire dish, up to the point of the final Parmesan sprinkle, and refrigerate it for up to 24 hours before baking. You may need to add an extra 5-10 minutes to the initial covered baking time if baking from cold.

Q: What kind of zucchini works best?
A: Medium-sized zucchini are ideal as they have a good balance of flesh and seeds. Very large zucchini can sometimes be watery or have tough seeds, so if you use them, you might want to scoop out the seeds before chopping.

Q: Is there a way to make the sauce richer?
A: For a richer sauce, you can sauté a finely chopped bell pepper along with the onion and garlic, or stir in a tablespoon or two of tomato paste into the blended tomatoes before pouring them over the manicotti.

Final Thoughts

This Zucchini Manicotti is more than just a recipe; it’s an invitation to embrace the bounty of the season and create a meal that nourishes both body and soul. It’s a dish that speaks of warmth, comfort, and the simple pleasure of good food shared with loved ones. I encourage you to try it, to taste the difference that fresh zucchini makes, and to perhaps even discover your own cherished memories with every savory bite. Serve it with a glass of crisp white wine, and enjoy the delightful journey of flavors this summer classic has to offer.