ZUCCHINI STUFFED SHELLS

I've started going through some of my old recipes that I actually learned to cook on, and I'm bringing them back to life.

Some are perfect the way they are, and others need a little nudge.

This dish is simple, simple to make and delicious!

For more photos and step-by-step instructions, visit my blog at recipesfordivineliving.blogspot.com.


INGREDIENTS:

• 16 jumbo shells

Sauce:

• 12 oz jar red peppers
• 1 small onion
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup crushed tomatoes
• 1 tsp basil
• 1 tbsp lemon juice
• Pinch of red pepper flakes
• Salt and pepper to taste

Filling:

• 2 med. zucchini, peeled and shredded
• 3/4 cup ricotta cheese
• 2 oz. cream cheese, softened
• 1/3 cup fresh parmesan, grated
• 1 tbsp finely chopped onion
• 1 tbsp parsley
• 1/2 tsp oregano
• 1/2 tsp basil
• Pinch of salt and pepper

Cook shells until just shy of al dente. Drain and place upside down on a kitchen towel until cool enough to handle.

Place all ingredients for sauce into a blender and blend until smooth or desired consistency. Pour into a skillet and bring to a boil; reduce heat and simmer.

Mix together all the ingredients for the filling. Stuff shells and place into the sauce. Cover and simmer 20-30 minutes.

Serve with additional parmesan and fresh parsley for garnish.

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