Manicotti...kind of....

This is a great entree idea for that pain-in-the ass friend we all have who's suddenly decided she can't eat gluten.  You know, the one who sometimes reeks of gin and cigarettes and shame...yeah - your big problem is gluten, sweetie...

Eh, well...you know what they say about gin glass houses....

OK, let's do this:

Easier Than It Looks Gluten Free Manicotti
makes 6 servings
prep time 20 min, bake time 35 min

Filling:
1 T olive oil
1/2 red onion, diced
3 handfuls spinach
2 cloves garlic, minced
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8 oz container ricotta
1 cup shredded parmesan, plus extra for sprinkling
1 t dried oregano
1/4 t salt
1 egg
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Instead of noodles:
2 large zucchinis sliced very thinly on your  little hand slicer
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marinara sauce, jarred or homemade
fresh basil for garnish

Preheat the oven to 375ºF

Heat the oil in a pan over medium heat and cook the spinach and garlic for about 3 minutes, stirring frequently.  Allow it to cool for a couple minutes and combine it with the second group of ingredients.

 For the zucchini, it helps to have a sushi mat, but it's not essential.  You can get sushi mats at Whole Foods or Asian markets.  You can also just use a place mat covered with parchment or wax paper .

Arrange the zucchini slices so they overlap and form a rectangle.  Double up to cover any weak spots :

 

Add about 1/2 cup of the filling in a horizontal line across the bottom of the zucchini.

Carefully roll the whole thing up:

 

Pour about a cup of marinara sauce in the bottom of the baking dish. Arrange the rolls and bake uncovered for 30 minutes.  Top with a little sauce and shredded parmesan and crank the oven up to broil for 5-10 minutes, or until cheese is a melted and golden.  Garnish with chopped basil.  Or gin.