Zucchini and Shells

Zucchini and Shells

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FABA1228 0

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

1 h 15 m servings 515 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 79.3g
  • 26%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 650 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. In a large bowl, mix sauce and cooked past shells. Top with cheese to serve.

Reviews

20
  1. 22 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

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 so...

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...

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...

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 go...

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...

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 minu...

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 su...

This is fresh tasting, sweet, & spicy - had a hard time stopping myself from getting additional helpings... Instead of the tomato sauce, I used a can of diced tomatoes (undrained) and then only ...