From Lhj Online http://www. Lhj. Com

A light tomato sauce and a filling that's loaded with vegetables and herbs give our stuffed shells a fresh, lively taste.

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.

Per Serving Calories 485, Total Fat 18 g, Saturated Fat 9 g, Cholesterol 78 mg, Sodium 1, 049 mg, Carbohydrates 58 g, Protein 23 g.