Vegetable Stuffed Shells

Name: Vegetable Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. zucchini, shredded; 1 tsp. salt; 1 box large shells; 2 Tbsp. butter; 2 c. chopped broccoli; 1 c. chopped mushrooms; 1/2 c. shredded carrots; 1/4 c. chopped scallions; 2 c. Ricotta cheese; 2 c. shredded Mozzarella; 1 egg, beaten; 1/4 c. chopped fresh basil; 1/4 c. grated Parmesan cheese; tomato sauce

Eats Now Editorial Team · 775 kcal · Vegetarian

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Vegetable Stuffed Shells – a delicious recipe with zucchini, salt, shells, butter, broccoli, mushrooms. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

8 oz. zucchini, shredded
1 tsp. salt
1 box large shells
2 Tbsp. butter
2 c. chopped broccoli
1 c. chopped mushrooms
1/2 c. shredded carrots
1/4 c. chopped scallions
2 c. Ricotta cheese
2 c. shredded Mozzarella
1 egg, beaten
1/4 c. chopped fresh basil
1/4 c. grated Parmesan cheese
tomato sauce

1
Cook shells in boiling water approximately 7 minutes. Transfer to cool water and let stand until ready to use.
2
Melt butter.
3
Saute zucchini, broccoli, mushrooms, carrots and scallions, about 5 minutes.
4
Season with salt and pepper.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 oz. zucchini, shredded, 1 tsp. salt, 1 box large shells, 2 Tbsp. butter, and more.

Yes, Vegetable Stuffed Shells falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
775 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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