Zucchini-dill stuffed shells
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ½ | cup | Finely chopped onion |
| ¼ | cup | Minced carrot |
| 1 | can | (35 oz.) tomatoes |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| 1 | tablespoon | Olive oil |
| 2 | teaspoons | Minced garlic |
| 6 | cups | Shredded zucchini |
| 1¼ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| 1 | Container; (15 oz.) ricotta cheese | |
| ½ | cup | Freshly grated Parmesan cheese |
| 1 | large | Egg; lightly beaten |
| 3 | tablespoons | Chopped fresh dill; (or 3 tablespoons chopped fresh parsley plus 1/2 teaspoon dried dill) |
| 1 | pack | (12 oz.) jumbo shell pasta; cooked according to package directions, rinsed and drained |
Directions
TOMATO SAUCE
FROM LHJ ONLINE
A light tomato sauce and a filling that's loaded with vegetables and herbs give our stuffed shells a fresh, lively taste.
Prep time: 35 minutes Baking time: 25 to 35 minutes Degree of difficulty: Easy
1. Make Tomato Sauce: Heat oil in large skillet over medium heat. Add onion and carrot; cook until tender, 6 to 8 minutes. Add tomatoes, salt and pepper, breaking up tomatoes with spoon; simmer 10 minutes.
2. Heat oven to 375øF. Heat oil in large skillet over high heat. Add garlic and cook 15 seconds. Stir in zucchini, salt and pepper; cook until zucchini is tender and liquid is evaporated, 10 minutes. Stir in ricotta, Parmesan, egg and dill.
3. Spread ½ cup Tomato Sauce in shallow 4-quart baking dish. Fill each shell with rounded tablespoonful zucchini mixture; place in dish. Spoon remaining sauce over shells. Cover and bake 25 to 35 minutes, until very hot. Makes 6 servings.
PER SERVING Calories 485, Total Fat 18 g, Saturated Fat 9 g, Cholesterol 78 mg, Sodium 1,049 mg, Carbohydrates 58 g, Protein 23 g.
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 3, 1998