Caprese Style Giant Stuffed Shells
with zucchini, tomato, basil, mozzarella and a refreshing pesto sauce
Informations supplémentaires
35 min.
|
899 kcal
|
easy
|
|
Printable version
1. Cook the shells
Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Add the shells and cook for 10-12 minutes until al dente. Drain and rinse under cold water to facilitate handling in step 5.
2. Setup
Cut the tomato, zucchini and onion into small cubes. Chop the basil.
3. Cook the vegetables
Heat a drizzle of oil in a skillet over medium high heat. Cook the onion, zucchini and tomato with the Bruschetta spices for 5-7 minutes until browned. Add salt and pepper.
4. Make the pesto sauce
In a bowl mix the yogurt with the pesto, some of the chopped basil to taste and 3-4 tbsp. of water. Add salt and pepper to taste.
5. Stuff the shells
Lightly oil the bottom of a baking dish. Garnish the shells with the vegetable mixture and place in the dish. Garnish with the mozzarella. Bake in the oven for 10-12 minutes until the cheese is melted.
6. Plate your dish
Top the shells with the pesto sauce and some basil. Bon appétit!
180gShells
1unitBasil
1unitTomato(es)
1unitZucchini(s)
0.5unitYellow Onion(s)
1unitBasil Pesto
1unitGreek Yogourt 2%
150gMozzarella
5gBruschetta Spices
What you need
pot, strainer, pan, baking dish, bowl
899 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
104g
35%
fat
36g
55%
cholesterol
69mg
23%
fiber
10g
40%
protein
40g
saturated
12g
60%
sodium
586mg
24%
sugar
20g
trans
0g