Zucchini and Shells

4.2
(23)
20 Reviews
8 Photos

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

Submitted by FABA1228
Published on June 18, 2020
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Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

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

Directions

  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.

Nutrition Facts (per serving)

515 Calories
17g Fat
79g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 515
% Daily Value *
Total Fat 17g 22%
Saturated Fat 4g 18%
Cholesterol 8mg 3%
Sodium 650mg 28%
Total Carbohydrate 79g 29%
Dietary Fiber 5g 19%
Total Sugars 32g
Protein 13g 27%
Vitamin C 23mg 26%
Calcium 134mg 10%
Iron 4mg 20%
Potassium 673mg 14%

* 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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