Spinach Zucchini Manicotti

I N G R E D I E N T S
1 1/2 cups chopped chicken breast (optional)
3 cloves garlic, minced
1 package (10 oz) frozen spinach, rinsed and thawed
1 medium sized zucchini
1 16 oz container ricotta cheese
2 cups shredded mozzarella
1 tsp salt
2 eggs (for less fat, just use the whites)
12 manicotti shells, cooked, drained
2 cups marinara
fresh basil leave, for garnish
olive oil


D I R E C T I O N S
-Cook manicotti according to package directions  
-Heat oven to 350.  Shred zucchini (approx 1 1/2- 2 cups) and saute in heated olive oil and 2 cloves minced garlic for about 5 minutes. Remove from heat. In a large bowl, combine chicken, 1 clove garlic minced, spinach, salt, 1 cup mozzarrella, ricotta, and eggs. Add zucchini. Fill cooked manicottic with mixture. Spread a thin layer of marinara in the bottom of a 13x9 pan, and line up filled manicotti. Pour remaining sauce over top, covering pasta well. Cook for 25-30 minutes. Remove from oven, sprinkle with remaining mozzarrella and return to oven for 5 minutes. Remove from oven and top with chopped fresh basil leaves.