keto spinach manicotti

Here’s a recipe for keto spinach manicotti that serves 4 people:

Ingredients:

• 8 large zucchini
• 2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach, chopped
• 2 cups sugar-free tomato sauce
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat the oven to 375°F.
2. Cut the zucchini lengthwise into thin slices using a mandoline or vegetable peeler.
3. In a large bowl, mix together the ricotta cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Add the chopped spinach and stir well.
4. Spread a thin layer of tomato sauce on the bottom of a baking dish.
5. Take a zucchini slice and spread a thin layer of the ricotta mixture on top. Roll the zucchini slice up and place it seam-side down in the baking dish. Repeat with the remaining zucchini slices and ricotta mixture.
6. Pour the remaining tomato sauce over the top of the zucchini rolls.
7. Sprinkle the shredded mozzarella cheese over the top of the tomato sauce.
8. Cover the baking dish with foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
10. Let the manicotti cool for a few minutes before serving.

Enjoy your keto spinach manicotti!