Low Carb Chicken Manicotti

Indulge guilt-free with this flavorful Low Carb Chicken Manicotti, a creative twist on a classic comfort food! Instead of traditional pasta, thin zucchini ribbons are used to create light, gluten-free rolls filled with a creamy blend of shredded chicken, ricotta, Parmesan, and Italian seasoning. Smothered in marinara sauce and topped with gooey melted mozzarella, this dish is a low-carb delight that doesn’t skimp on flavor. Perfectly seasoned and baked to bubbly perfection, it’s a wholesome dinner option that’s both protein-packed and keto-friendly. Serve it hot out of the oven for a family meal that’s sure to satisfy while keeping things nutritious.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 3 large Zucchini
• 1 cup Ricotta cheese
• 0.5 cup Parmesan cheese, grated
• 1 cup Mozzarella cheese, shredded
• 1 large Egg
• 2 cloves Garlic clove, minced
• 1 tablespoon Italian seasoning
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Olive oil
• 2 cups Marinara sauce

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with salt and black pepper.

Step 3

Heat the olive oil in a skillet over medium heat and cook the chicken breasts for about 6-7 minutes per side until they are fully cooked. Remove from heat and let cool slightly.

Step 4

While the chicken is cooking, use a mandoline or vegetable peeler to slice the zucchinis lengthwise into thin ribbons, about 1/8-inch thick, resembling lasagna noodles.

Step 5

In a large bowl, combine the ricotta cheese, Parmesan cheese, egg, minced garlic, and Italian seasoning. Mix well.

Step 6

Once the chicken breasts are cool enough to handle, shred them using two forks and add them to the cheese mixture. Stir until all ingredients are well combined.

Step 7

Lay out 2 to 3 slices of zucchini slightly overlapping, then spoon about 2 tablespoons of the chicken filling onto one end of the zucchini strips and roll them up tightly to form a manicotti roll.

Step 8

Repeat with the remaining zucchini and filling.

Step 9

Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.

Step 10

Place the zucchini rolls seam side down in the dish.

Step 11

Pour the remaining 1 cup of marinara sauce over the top of the manicotti.

Step 12

Sprinkle the shredded mozzarella cheese evenly on top.

Step 13

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Step 14

Remove from the oven and let rest for 5 minutes before serving.

Nutrition Facts

Serving size	(1950.9g)

Amount per serving	% Daily Value*
Calories	1861.4

Total Fat 102.1g	0%
Saturated Fat 46.3g	0%
Polyunsaturated Fat 5.0g
Cholesterol 704.7mg	0%
Sodium 11439.3mg	0%
Total Carbohydrate 94.7g	0%
Dietary Fiber 11.3g	0%
Total Sugars 64.4g
Protein 153.8g	0%

Vitamin D 53.8IU	0%
Calcium 2520.9mg	0%
Iron 9.2mg	0%
Potassium 2746.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.0%

Protein: 32.2%

Carbs: 19.8%