Zucchini Stuffed Shells

 

 

 

20 jumbo shells

Sauce:

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

Filling:

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