PP: Zucchini Manicotti

Chef:  Chelly
Makes: 4 servings
Prep time: 30 minutes


  • 2 large zucchini, sliced like lasagna noodles
  • 1 c sun dried tomatoes
  • 1 large carrot
  • 1 T Italian seasonings
  • 1 T nutritional yeast
  • 1/4 c onion
  • 2 cloves garlic
  • 1/8 c lemon juice
  • 2 c collard greens, chopped, reserve 1/2 c for garnish! !


  1. Cut the ends off and slice zucchini length wise using a mandolin to resemble lasagna noodle set aside.
  2. Blend together remaining ingredients but remember to add Italian seasoning last and blend for 10 seconds to incorporate seasonings.
  3. Place sun dried tomato filling and spinach in a bowl and mix.
  4. Using 6 pieces of zucchini, overlap zucchini by laying them side by side but on the piece before it.
  5. Add 1/2 cup of tomato and spinach filling to the zucchini and roll it up.
  6. Garnish with chopped greens and extra tomato and spinach filling.

Optional Add ins (plant strong), "Cheese Sauce"

  • 2 c nuts or seeds of choice
  • 1 lemon juiced
  • 1 tsp sea salt
  • 1-2 T nutritional yeast
  1. Blend on high in Vitamix/high powered blender until smooth.


  1. Place manicotti in the dehydrator for an hour before serving to warm slightly.
  2. If you use nuts add 1 cup cashews or almonds to sun dried tomato filling blend then add spinach.
  3. Instead of making the lasagna noodles out of zucchini; shred it or use a spiralizer to make spaghetti noodles, add other vegetables and whole plant based"cheese" sauce or sun dried tomato sauce.

Chelly; Faith, Hope, Love & Health