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Creamy Zucchini Stuffed Shells Recipe with Easy Lemon Herb Sauce

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A comforting and fresh dish featuring jumbo pasta shells stuffed with a creamy zucchini and cheese filling, topped with a bright lemon herb sauce. Perfect for weeknights or casual gatherings.

Ingredients

Scale
  • 20 jumbo pasta shells, cooked al dente
  • 2 medium zucchini, grated and squeezed dry
  • 1½ cups whole milk ricotta cheese
  • 4 oz cream cheese, softened
  • 1 cup shredded mozzarella cheese, plus extra for topping
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 2 cloves garlic, minced
  • 1 large egg, room temperature
  • Zest and juice of 1 lemon
  • 3 tablespoons olive oil
  • ½ cup low-sodium vegetable broth
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • Salt and pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until al dente, about 9-11 minutes. Drain, rinse under cold water, and set aside on a clean towel to dry slightly.
  2. Grate zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
  3. In a medium bowl, combine ricotta, softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, chopped basil, egg, and squeezed zucchini. Season with salt and pepper. Stir gently until evenly mixed.
  4. Using a spoon, fill each cooked shell with about 2 tablespoons of the cheese mixture. Arrange shells seam side up in a lightly greased 9×13 inch baking dish, leaving space between shells.
  5. In a small saucepan, whisk together olive oil, lemon juice, vegetable broth, lemon zest, chopped dill, and chives. Heat gently over low heat for 3-4 minutes, stirring occasionally. Season with salt and pepper.
  6. Drizzle the warm lemon herb sauce evenly over the stuffed shells. Sprinkle extra shredded mozzarella on top.
  7. Preheat oven to 375°F (190°C). Cover baking dish loosely with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
  8. Let the shells rest for 5 minutes before serving to allow filling to set and flavors to meld.

Notes

Do not overcook pasta shells to prevent tearing. Squeeze zucchini thoroughly to avoid watery filling. Use room temperature cheeses for smoother filling. The lemon herb sauce should be heated gently to preserve fresh flavors. Cover shells while baking to prevent drying, then uncover to brown cheese topping. The sauce can be made ahead and reheated gently before serving.

Nutrition

Keywords: zucchini stuffed shells, creamy stuffed shells, lemon herb sauce, easy pasta recipe, vegetarian pasta, summer zucchini recipe

Find it online: https://oracooks.com/creamy-zucchini-stuffed-shells-recipe-with-easy-lemon-herb-sauce/