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Zucchini Parmesan Stuffed Shells are a delicious and wholesome dish that has quickly become a favorite among vegetarians and those looking to add more greens to their meals. This comforting recipe features large pasta shells filled with a delectable mixture of fresh zucchini, creamy cheeses, and aromatic seasonings, all topped with a rich marinara sauce and baked to perfection. Not only does this dish offer a satisfying combination of flavors and textures, but it also provides a nutritious twist on traditional stuffed pasta recipes.

Zucchini Parmesan Stuffed Shells

Discover the deliciousness of Zucchini Parmesan Stuffed Shells, a savory and nutritious vegetarian dish that’s perfect for any occasion. Made with tender pasta shells, a creamy blend of ricotta, mozzarella, and Parmesan cheese, and fresh sautéed zucchini, this recipe is topped with rich marinara sauce for a comforting meal. Ideal for family dinners or meal prep, these stuffed shells offer a delightful mix of flavors and a satisfying way to enjoy a plant-based diet.
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Ingredients
  

20 large pasta shells

2 medium zucchinis, grated

1 cup ricotta cheese

1 cup shredded mozzarella cheese, plus extra for topping

1/2 cup grated Parmesan cheese

1 garlic clove, minced

1 cup marinara sauce (store-bought or homemade)

1 tsp Italian seasoning

Salt and pepper to taste

Fresh basil, chopped (for garnish)

Olive oil for sautéing

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Cook the Pasta Shells: In a large pot, bring salted water to a rolling boil. Once boiling, add the pasta shells and cook according to the package instructions until they are al dente. Drain the shells carefully, then spread them out on a baking sheet to cool slightly.

      Sauté the Zucchini: In a large skillet, heat a splash of olive oil over medium heat. Add the grated zucchini and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the zucchini becomes tender and most of its moisture evaporates. Season with salt, pepper, and Italian seasoning. Remove from the heat and allow to cool for a few minutes.

        Prepare the Filling: In a mixing bowl, combine the sautéed zucchini with ricotta cheese, 1 cup of mozzarella cheese, and half of the grated Parmesan cheese. Mix thoroughly until the ingredients are well combined. Taste the mixture and adjust seasoning with more salt and pepper if necessary.

          Fill the Shells: Generously spoon the zucchini and cheese filling into each cooked pasta shell, ensuring they're well packed.

            Assemble the Dish: Spread a thin layer of marinara sauce evenly on the bottom of a 9x13 inch baking dish. Carefully place the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce over the top of the filled shells, then sprinkle the remaining mozzarella and Parmesan cheese evenly over everything.

              Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After this time, remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese is bubbling and turns a delightful golden brown.

                Garnish and Serve: Once out of the oven, let the dish cool for about 5 minutes to allow the filling to set. Garnish with a sprinkle of freshly chopped basil before serving. Enjoy your delightful zucchini parmesan stuffed shells!

                  Prep Time: 20 min | Total Time: 50 min | Servings: 4

                    - Presentation Tips: Consider serving the stuffed shells in individual bowls, garnished with additional basil and a drizzle of extra marinara on the side for added color and flavor.