Zucchini and Shells

Zucchini and Shells

20
FABA1228 0

"Family favorite to use that beautiful summer zucchini! Very simple recipe that tastes great accompanied by garlic bread! Very good for vegetarians, too."

Ingredients

1 h 15 m {{adjustedServings}} servings 515 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 79.3g
  • 26%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 650 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the olive oil in a saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Mix in zucchini and coat in the olive oil. Pour in tomato sauce and water. Season with oregano, basil, and red pepper. Dissolve sugar in the sauce. Reduce heat to low, and simmer 1 hour, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a large bowl, mix sauce and cooked past shells. Top with cheese to serve.
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Reviews

20
  1. 22 Ratings

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I loved this dish! I thought it was very easy and healthy! I only made a few changes....... I added more garlic because my husband and I love it!! I also added fresh mushrooms and a can of diced...

This recipe came out pretty good! I only used 1 Tbsp of olive oil, omitted the sugar and the water. There is no reason to add water here, it's much better a nice and thick sauce. I also added so...

I decided to make this in an attempt to use up some extra Zucchini we had and wow, I am impressed! Very simple to make and very, very delicious. I didn't add the sugar and only let it simmer for...