Tested till perfect Zucchini and Ricotta Shells
Zucchini and Ricotta Shells
Photography by Matthew Kimura

Zucchini and Ricotta Shells

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2010

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 5 minutes
  • Cook time 10 minutes
  • Portion size 4


  • 4 cups 4cupsmedium shell pasta or large shell pasta
  • 1/2 cup 1/2cupricotta cheese
  • 1 tsp 1tspgrated lemon rind
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 2zucchinizucchinis
  • 1 tbsp 1tbspextra-virgin olive oil
  • 2 tbsp 2tbspthinly sliced fresh mint
  • 2 tbsp 2tbspthinly sliced green onion, green part only
  • 2 tbsp 2tbsplemon juice
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In saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup (125 mL) of the cooking liquid. In large bowl, toss together pasta, ricotta, lemon rind, salt, pepper and half of the reserved cooking liquid.

Meanwhile, quarter each zucchini lengthwise. With knife, cut away core; cut on bias into slices.

In skillet, heat oil over medium-high heat; saute zucchini until tender, about 5 minutes. Add to pasta along with mint, green onion, lemon juice and enough of the remaining cooking liquid for desired creaminess, tossing to coat.

Nutritional Information Per serving: about

cal 404 pro 14g total fat 9g sat. fat 3g
carb 66g fibre 5g chol 16mg sodium 580mg
potassium 282mg

% RDI:

calcium 9 iron 26 vit A 12 vit C 12
folate 84
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