Zucchini-dill Stuffed Shells Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
TOMATO SAUCE
1 tbsp: Olive oil,
1/2 cup: Finely chopped onion,
1/4 cup: Minced carrot,
1 can: , (35 oz.) tomatoes
1/4 tsp: Salt,
1/4 tsp: Freshly ground pepper,
1 tbsp: Olive oil,
2 tsp: Minced garlic,
6 cup: Shredded zucchini,
1 1/4 tsp: Salt,
1/2 tsp: Freshly ground pepper,
1: Container, (15 oz.) ricotta cheese
1/2 cup: Freshly grated Parmesan cheese,
1 large: Egg, lightly beaten
3 tbsp: Chopped fresh dill, (or 3 tablespoons chopped fresh parsley plus 1/2 teaspoon dried dill)
1 package: (12 oz.) jumbo shell pasta, cooked according to package directions, rinsed and drained
Directions:
FROM LHJ ONLINE http://www.lhj.com
A light tomato sauce and a filling thats 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 375
F. 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
Source from luhu.jp
A light tomato sauce and a filling thats 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 375
F. 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"
3, 1998
Source from luhu.jp
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