"Family favorite to use that beautiful summer zucchini! Very simple recipe that tastes great accompanied by garlic bread! Very good for vegetarians, too." — FABA1228
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onion, finely chopped
zucchini, peeled and cubed
1 (15 ounce) can
crushed red pepper flakes
1 (8 ounce) package
uncooked pasta shells
grated Romano cheese
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!
This recipe was good, but it had *way* too much sugar in it. It was like eating candied zuchini sprinkled with oregano. I would cut down on the sugar by half, and not simmer for a full hour if I was to make this again. I prefer a little more sauce and there wasn't much left after condensing for 60 minutes.
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!
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!
WOW WAAAAAYYY to much sugar! I love sugar and have a really big sweet tooth but gosh. Hubby said he could feel the diabetes starting. This was super easy to make and would have been really good except for the sugar. I served it with mini meatballs.
We really enjoyed this! I doubled the recipe and used a bottle of spaghetti sauce in place of the tomato sauce. I omitted the sugar and cut the water down because I wanted it to be thicker. Also, I had some sliced mushrooms to use up, so I threw them in there as well. This was very tasty and hearty, yet light. I will definately be making this again! Thanks for sharing. :)
After reading prior reviews I cut sugar out completely. Taste was great, but cooking zucchini an hour was too long as it got too mushy. Next time will do the same thing only cooking 30-45 minutes.
I had already shredded my zucchini before finding this recipe. I added some chicken which I sautéed at the beginning with the onion. I followed the advice of others and halved the amount of sugar. The whole family enjoyed and I would definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini and Shells
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 515
** Calories from Fat: 155
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