Vegetable Stuffed Shells - cooking recipe

Ingredients

8 oz. zucchini, shredded
1 tsp. salt
1 box large shells
2 Tbsp. butter
2 c. chopped broccoli
1 c. chopped mushrooms
1/2 c. shredded carrots
1/4 c. chopped scallions
2 c. Ricotta cheese
2 c. shredded Mozzarella
1 egg, beaten
1/4 c. chopped fresh basil
1/4 c. grated Parmesan cheese
tomato sauce

Preparation

Cook shells in boiling water approximately 7 minutes. Transfer to cool water and let stand until ready to use.
Melt butter.
Saute zucchini, broccoli, mushrooms, carrots and scallions, about 5 minutes.
Season with salt and pepper.