Large pasta shells are stuffed with a delectable mix of zucchini and bread crumbs. Topped with cheese and tomato sauce and baked until bubbling, this luscious dish is a crowd pleaser.
6 medium zucchini, grated
4 tsp. garlic powder
2 cup Italian-style bread crumbs
3 oz. pepperoni slices, shredded
2 large egg whites
6 cups tomato sauce
2 tsp. dried oregano
2 tsp. dried basil
60 jumbo shells or 26 manicotti shells, cooked
6 oz. mozzarella, grated
1⁄2 cup Parmesan, grated
- Toss together zucchini and garlic powder and let sit 5 min. in a colander, then squeeze out any excess liquid. Combine zucchini with bread crumbs, pepperoni, and egg whites.
- In a separate bowl, mix together tomato sauce and herbs. Season.
- Stuff cooked shells with zucchini mixture and arrange in a baking pan. Spoon sauce over shells and sprinkle with cheeses.
Bake at 450° F. for 15-20 minutes until cheese is melted.