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Zucchini and Shells

Zucchini and Shells

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
FABA1228

FABA1228

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jessica
11

Jessica

7/28/2008

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 tomatoes (drained). I used rigatoni instead of shells because thats all I had. I also only used 1/4 cup of sugar due to what others had stated. I simmered it for 1 hr like the recipe said and it turned out wonderful! Iadded low fat parm cheese and that topped it off!!! Great dish I will make again!! PS this dish is just as good the next day! (and I am not a "left-overs" type of girl!! Yum!

Fit&Healthy Mom
7

Fit&Healthy Mom

10/26/2010

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 some fresh tomatoes, basil and cooked for only 30 minutes because I wanted the vegetables nice and tender. Served over whole wheat pasta shells. Next time I want to try a little more "cheesy", some mozzarella and extra Romano. Thanks for the recipe I will definitely make this again!

Cherry
7

Cherry

6/29/2009

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 roughly 30 minutes and it came out great. Will definitely be making this again!

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