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1
Toss the zucchini with salt; transfer to a colander set over a bowl.
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2
Place a saucer on top of the zucchini and weight with something heavy; let stand 30 minutes.
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3
Rinse with cool water; drain and squeeze dry; blot with paper towels to remove excess moisture.
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4
Cook pasta shells in lots of boiling salted water until barely cooked, about 7 minutes.
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5
Transfer with a slotted spoon to a bowl of cool water; let stand until ready to use.
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6
Melt butter in a skillet; add in zucchini, broccoli, mushrooms, carrot, and scallions; saute until veggies are crisp-tender, about 5 minutes; season with salt and pepper.
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7
In a big bowl, combine the ricotta, 1 cup mozzarella, egg, basil, and parmesan cheese; add in the vegetables; stir to combine.
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8
Preheat oven to 350; lightly butter a 13x9 inch baking dish.
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9
Drain the shells; carefully invert on paper towels to blot dry.
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10
Fill shells with the stuffing mixture, distributing evenly.
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11
Arrange shells in prepared dish; cover with foil and bake 30 minutes.
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12
Uncover and sprinkle each shell with some of the remaining mozzarella; bake uncovered, 15 minutes, or until cheese is browned and bubbly.
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13
Serve the stuffed shells with some of the tomato sauce spooned over each serving.
