Zucchini-Dill Stuffed Shells
| Yield: | 1 Servings |
| Categories: |
| TOMATO SAUCE | ||
| 1 | tb | Olive oil |
| 1/2 | c | Finely chopped onion |
| 1/4 | c | Minced carrot |
| 1 | cn | (35 oz.) tomatoes |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1 | tb | Olive oil |
| 2 | ts | Minced garlic |
| 6 | c | Shredded zucchini |
| 1 1/4 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| 1 | Container; (15 oz.) ricotta cheese | |
| 1/2 | c | Freshly grated Parmesan cheese |
| 1 | lg | Egg; lightly beaten |
| 3 | tb | Chopped fresh dill; (or 3 tablespoons chopped fresh parsley plus 1/2 teaspoon dried dill) |
| 1 | pk | (12 oz.) jumbo shell pasta; cooked according to package directions, rinsed and drained |
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