Recipe for Zucchini-Dill Stuffed Shells 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
TOMATO SAUCE ----------------
1 tbl Olive oil
1/2 cup Finely chopped onion
1/4 cup Minced carrot
1 can (35 oz.) tomatoes
1/4 tsp Salt
1/4 tsp Freshly ground pepper
1 tbl Olive oil
2 tsp Minced garlic
6 cup Shredded zucchini
1/4 tsp Salt
1/2 tsp Freshly ground pepper
1 ct , (15 oz.) ricotta cheese
1/2 cup Freshly grated Parmesan cheese
1 lrg Egg, lightly beaten
3 tbl Chopped fresh dill, (or 3 tablespoons chopped fresh parsley plus 1/2 teaspoon dried dill)
Instructions:
Instructions: A light tomato sauce and a filling thats loaded with vegetables and herbs give our stuffed shells a fresh, lively taste.

Prep time: 35 minutes

Baking Time: 25 to 35 minutes Degree of difficulty: Easy

1. Make Tomato Sauce: Heat oil in large skillet over medium heat. Add onion and carrot; cook until tender, 6 to 8 minutes. Add tomatoes, salt and pepper, breaking up tomatoes with spoon; simmer 10 minutes.

2. Heat oven to 375 F. Heat oil in large skillet over high heat. Add garlic and cook 15 seconds. Stir in zucchini, salt and pepper; cook until zucchini is tender and liquid is evaporated, 10 minutes. Stir in ricotta, Parmesan, egg and dill.

3. Spread 1/2 cup Tomato Sauce in shallow 4-quart baking dish. Fill each shell with rounded tablespoonful zucchini mixture; place in dish. Spoon remaining sauce over shells. Cover and bake 25 to 35 minutes, until very hot.

Makes 6 servings.

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