Stuffed Zucchini Shells Recipes

STUFFED ZUCCHINI SHELLS

Stuffed Zucchini Shells image

When my garden is overflowing with zucchini and I want something different, this yummy side dish is what I prepare.

Provided by VJUNE

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

2 zucchinis
1 tablespoon olive oil
1 small onion, diced
4 ounces fresh mushrooms, sliced
2 cloves garlic, minced
salt and ground black pepper to taste
¼ cup crumbled feta cheese
¼ cup grated Parmesan cheese, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Trim ends from zucchini and half each length-wise. Scoop out flesh of zucchini; dice. Arrange zucchini shells into a baking dish.
Heat olive oil in a 10-inch skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until the onion is tender, 5 to 7 minutes; season with salt and pepper.
Stir diced zucchini flesh into the onion mixture; cook and stir until hot, about 5 minutes. Spoon zucchini mixture into the shells in the baking dish; top each with 1 tablespoon each feta cheese and Parmesan cheese.
Bake in preheated oven until the zucchini shells are soft, 30 to 40 minutes.

Nutrition Facts : Calories 101 calories, Carbohydrate 5.6 g, Cholesterol 12.7 mg, Fat 7 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 2.8 g, Sodium 228.2 mg, Sugar 2.7 g

ZUCCHINI AND SHELLS

Zucchini and Shells image

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

Provided by FABA1228

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup olive oil
½ medium onion, finely chopped
3 cloves garlic, minced
1 large zucchini, peeled and cubed
1 (15 ounce) can tomato sauce
2 cups water
1 teaspoon dried oregano
1 teaspoon dried basil
⅛ teaspoon crushed red pepper flakes
½ cup white sugar
1 (8 ounce) package uncooked pasta shells
¼ cup grated Romano cheese

Steps:

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.
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.
In a large bowl, mix sauce and cooked past shells. Top with cheese to serve.

Nutrition Facts : Calories 515.2 calories, Carbohydrate 79.3 g, Cholesterol 7.7 mg, Fat 17.2 g, Fiber 5.4 g, Protein 13.3 g, SaturatedFat 3.5 g, Sodium 650.3 mg, Sugar 32 g

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