Zucchini Stuffed Shells | Hailee Catalano Recipes
Zucchini Stuffed Shells filled with ricotta, mozzarella, and marinara, topped with pecorino and baked to perfection—serves 4. Perfect for a delicious, plant-based main course.
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Ingredients
- Olive oil (for shallow frying, plus more for greasing the pan)
- 4 small zucchinis (thinly sliced)
- Kosher salt
- pepper
- 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)
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