Ingredients:
For the Manicotti:
2 firm zucchini, peeled
Use the Kitchen Aid veggie sheet cutter to cut each zucchini into a long piece
For the Filling:
1 small purple onion, finely diced
2 cloves garlic, minced
1 tsp oregano
2 tsp avocado oil
2 cups fresh spinach
2 chicken breasts, cooked and chopped
8 slices bacon, cooked and chopped
1/2 cup cubed zucchini cheese
For the Alfredo sauce:
1-500 g package frozen cauliflower
2 tsp olive oil
2 cloves garlic, minced
1/4 cup coconut manna
1/2 cup chicken broth-homemade
2 tsp lemon juice
2 tbsp nutritional yeast
Optional:
Extra zucchini cheese for topping.
Parsley for garnish.
Directions:
Fry onion, garlic, and oregano in oil until fragrant. Add spinach and cook until wilted. Add cooked chicken and bacon and cook until heated through. Remove from heat and make Alfredo sauce. Steam cauliflower. Cook garlic in olive oil until fragrant and then remove from heat. Drain cauliflower and add to vita mix container. Add garlic, coconut manna, chicken broth, lemon juice, and nutritional yeast. Blend for 2 minutes on low and then 2 minutes on high until completely smooth.
Assemble the manicotti by spreading a thin layer of Alfredo sauce on the bottom of a 9X13 pan. Slice long zucchini sheets into 6 inch pieces. Fill each piece with a generous amount of filling. (You want to fill approximately 8 rolls) Roll up the zucchini around the filling and place seam side down into the casserole dish. When all rolls are completed, top with Alfredo sauce (I had enough leftover to freeze for another meal!) and then add grated zucchini cheese, if desired.
Bake at 350 degrees for 30-40 minutes or until Alfredo sauce is bubbling and edges begin to brown sightly. Serve with a simple green salad.
