Zucchini Manicotti

• 12 manicotti
• 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

1. Cook manicotti shells according to package directions.
2. In large skillet, heat oil.
3. Add onion, garlic and zucchini.
4. Cook on low heat for about 15 minutes until zucchini is tender.
5. Cool zucchini mixture, then add cottage cheese, cheddar cheese and 2 and 1/2 c of the parmesan cheese.
6. Mix well, adding salt and pepper.
7. Stuff shells with mixture and place side by side in a greased 9x13" glass baking pan.
8. Put stewed tomatoes in blender to chop tomatoes.
9. Pour over shells.
10. Cover and bake at 350 for 25 minutes.
11. Uncover, sprinkle remaining parmesan cheese over top and continue baking 10-15 minutes longer.

manicotti, olive oil, onion, zucchini, garlic, italian stewed tomatoes, cottage cheese, cheddar cheese, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/zucchini-manicotti-179195 (may not work)