Friday, September 7, 2012

Zucchini Stuffed Shells

20 jumbo shells

12 oz jar roasted red peppers
1 small onion
2 cloves garlic, minced
½ cup chicken broth
1 cup crushed tomatoes
1 tsp basil
1 tbsp lemon juice
Pinch of red pepper flakes
Salt and pepper to taste

2 med. zucchini, peeled and shredded
3/4 cup ricotta cheese
2 oz. cream cheese, softened
1/3 cup fresh parmesan, grated
1/3 cup mozzarella shredded
1 tbsp finely chopped onion
1 tbsp parsley
1/2 tsp oregano
1/2 tsp basil
Pinch of salt and pepper

1.Cook shells until just shy of al dente. Drain and place upside down on a kitchen towel until cool enough to handle.
2.Place all ingredients for sauce into a blender and blend until smooth or desired consistency. Pour into a skillet and bring to a boil; reduce heat and simmer.

3.Mix together all the ingredients for the filling. Stuff shells and place into the sauce. Cover and simmer 20-30 minutes.

Serve with additional parmesan and fresh parsley for garnish.
* Another great way to use up zucchini we all liked it and was so simple. Great one pot dinner I give it a 4 1/2

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