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    You are in: Home / Recipes / Zucchini & Ricotta Shells Recipe
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    Zucchini & Ricotta Shells

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on July 23, 2013

      Nice fresh and quick dish, great for a busy weeknight. I don't care for raw onion so left the green onion out, otherwise made as directed. Served this as a meatless main course and next time would add some crushed red pepper flakes for a bit of heat, but as is I think it would be a great side to a heartier meat dish. Thanks for sharing the recipe!

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    • on October 25, 2013

      The lemon and mint make this special. My zucchini took longer than 5 minutes to cook, so I was waiting on it to put everything together - recommend starting that earlier. In step 2, you can use the same pot you already used to cook the pasta, instead of a new bowl (I like to wash the fewest dishes possible). Delicious!

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    • on August 16, 2013

      Very good - I used a garden delight type of pasta - rotoni and instead of green onions used chives. The ricotta I used was part skim, and added a few cherry tomatoes. Very good and think it will also be good cold as is or with some tuna added. Thanks for sharing - made for veggi swap.

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    Nutritional Facts for Zucchini & Ricotta Shells

    Serving Size: 1 (237 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 448.8
     
    Calories from Fat 82
    18%
    Total Fat 9.1 g
    14%
    Saturated Fat 3.3 g
    16%
    Cholesterol 15.6 mg
    5%
    Sodium 40.4 mg
    1%
    Total Carbohydrate 74.4 g
    24%
    Dietary Fiber 4.2 g
    17%
    Sugars 5.2 g
    21%
    Protein 16.9 g
    33%

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