Go Back
For those with dietary restrictions, there are several ways to modify this Zucchini Parmesan Stuffed Shells recipe to accommodate different needs. If you are lactose intolerant or looking for a dairy-free option, consider using vegan cheeses or lactose-free ricotta. Many brands offer delicious alternatives that mimic the creamy texture of traditional cheese. Additionally, for gluten-free diets, you can find gluten-free jumbo pasta shells made from brown rice or other gluten-free grains. These substitutions allow everyone to enjoy this comforting dish without compromising on taste.

Zucchini Parmesan Stuffed Shells

Discover a flavorful twist on a classic comfort dish with Zucchini Parmesan Stuffed Shells. These jumbo pasta shells are filled with a creamy mixture of zucchini, ricotta, and mozzarella, all topped with marinara sauce and baked to perfection. This dish is not only easy to prepare but also packed with nutritional benefits, making it a great choice for family dinners or gatherings. Enjoy a wholesome meal that satisfies both vegetarians and pasta lovers alike!
Print Recipe Pin Recipe

Ingredients
  

20 large pasta shells

2 medium zucchinis, grated

1 cup ricotta cheese

1 cup shredded mozzarella cheese, plus ½ cup extra for topping

½ cup grated Parmesan cheese, divided

1 garlic clove, minced

1 cup marinara sauce (store-bought or homemade)

1 teaspoon Italian seasoning

Salt and black pepper to taste

Fresh basil, chopped (for garnish)

Olive oil, for sautéing

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Cook the Pasta Shells: In a large pot, bring salted water to a rolling boil. Add the pasta shells and cook them according to the package instructions until they are al dente. Once cooked, drain the shells and allow them to cool slightly on a plate.

      Sauté the Zucchini: In a large skillet, pour a drizzle of olive oil and heat it over medium heat. Add the grated zucchini and minced garlic to the pan. Sauté for about 5 minutes, stirring frequently, until the zucchini becomes tender and most of its moisture has evaporated. Season the mixture with salt, black pepper, and Italian seasoning. Once done, remove from heat and let it cool for a few minutes.

        Prepare the Filling: In a mixing bowl, combine the sautéed zucchini with ricotta cheese, ½ cup of mozzarella cheese, and ¼ cup of grated Parmesan cheese. Stir the ingredients together until they are evenly mixed. Taste the filling and adjust the seasoning with more salt or pepper as needed.

          Fill the Shells: Generously spoon the delicious zucchini and cheese mixture into each cooked pasta shell, ensuring they are well-packed.

            Assemble the Dish: Pour a layer of marinara sauce onto the bottom of a 9x13 inch baking dish, spreading it evenly. Carefully place the stuffed shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the shells, making sure they are well-coated. Finally, sprinkle the remaining mozzarella and Parmesan cheese on top.

              Bake: Cover the baking dish with aluminum foil to prevent over-browning. Bake in the preheated oven for 20 minutes. After that, carefully remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and turns a beautiful golden brown.

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

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

                    - Presentation Tips: Serve the stuffed shells in individual bowls, drizzling extra marinara sauce around them for a saucy finish. Add an additional sprinkle of Parmesan for a touch of elegance.