Zucchini Stuffed Shells | Hailee Catalano Recipes | Cafe Hailee

Ingredients

• Olive oil (for shallow frying, plus more for greasing the pan)
• 4 small zucchinis (thinly sliced)
• Kosher salt and pepper (to taste)
• 1 (15 oz) container ricotta cheese
• 10 oz shredded whole milk mozzarella cheese (divided)
• 1/4 cup chopped fresh basil (plus more for garnish)
• 1/4 cup chopped fresh parsley
• 1/3 cup freshly grated pecorino romano cheese (plus more for topping)
• 3 cups marinara sauce (store-bought or homemade*)
• 1/2 of a box jumbo shells (about 25 dry shells)