Summer Stuffed Shells With Zucchini And Corn
Author: 
 
A lighter take on stuffed shells with corn and zucchini tossed into the creamy ricotta mix. Perfect for summer eating!
Ingredients
  • 1 -12 oz. box of jumbo shells
  • 2 cups whole milk ricotta, drained well
  • 4 oz. hand shredded burrata
  • ¾ cup of grated pecorino or Parmigiano Reggiano
  • 2 medium zucchini, diced
  • 1- ½ cups of fresh corn kernels or frozen thawed
  • 2 small garlic cloves grated or 1 large
  • 1 egg
  • the zest of one lemon
  • 4 oz. of shredded mozzarella
  • basil
  • olive oil
  • 1 28 oz can of whole San Marzano tomatoes, or homemade marinara or a high quality store bought marinara
  • heavy cream
Instructions
  1. Make a quick marinara by coating a heavy sauce pan with olive oil, warm up a couple of cloves of chopped garlic, add the canned tomatoes squishing them til smooth but with some chunks.
  2. Add a teaspoon of salt and fresh basil simmer for 20 minutes or so. When finished pour in some heavy cream, start with ¼ cup and see if that's good for you, if not, add a little more.
  3. Quick saute the chopped zucchini and corn together for a few minutes in a little olive oil, set aside.
  4. Boil shells according to directions on the box, the lesser time for further baking, then drain and cool down with cool water.
  5. Mix up the filling in a bowl with the ricotta, burrata, the egg, grated cheese, garlic, lemon zest, chopped basil, salt and pepper to taste, but not the shredded mozzarella.
  6. Fold in the cooled down sauteed zucchini and corn, reserve some to sprinkle on top.
  7. Grease the bottom of a casserole dish with olive oil, then spread a layer of the tomato cream sauce on the bottom.
  8. Stuff your shells and place them single layer on top of sauce.
  9. Spoon more sauce on each shell but don't drown them with sauce.
  10. Sprinkle the grated mozzarella cheese all around, along with more pecorino or Parmigiano and the reserved sauteed corn and zucchini.
  11. Drizzle the top with olive oil and bake uncovered in a 350 oven for 25 minutes, garnish with fresh basil.
  12. To serve spread some sauce on the bottom of the dinner plate, add the shells and topped them off with more warmed sauce.
  13. Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2023/07/summer-stuffed-shells-with-zucchini-and-corn.html