Zucchini-Dill Stuffed Shells

Categories: None

Serves: 1 Servings

Ingredients:

--------------------------------TOMATO SAUCE--------------------------------
1 tb Olive oil
1/2 c Finely chopped onion
1/4 c Minced carrot
1 cn (35 oz.) tomatoes
1/4 ts Salt
1/4 ts Freshly ground pepper
1 tb Olive oil
2 ts Minced garlic
6 c Shredded zucchini
1 1/4 ts Salt
1/2 ts Freshly ground pepper
1 Container; (15 oz.) ricotta
-cheese
1/2 c Freshly grated Parmesan
-cheese
1 lg Egg; lightly beaten
3 tb Chopped fresh dill; (or 3
-tablespoons chopped fresh
-parsley plus 1/2 teaspoon
-dried dill)
1 pk (12 oz.) jumbo shell pasta;
-cooked according to package
-directions, rinsed and
-drained

Instructions:
FROM LHJ ONLINE http://www.lhj.com

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 1/2 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" on Feb
3, 1998

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