Lemon Zucchini Stuffed Shells with Pesto Recipe

If you’re looking for a fresh, flavorful, and comforting dinner that’ll impress your family and friends, you’ve got to try this Lemon Zucchini Stuffed Shells with Pesto Recipe. I absolutely love how the bright lemon zest and juicy zucchini combine with creamy cheese and vibrant pesto—it all bakes into a luscious, cheesy dish that’s bursting with flavor. When I first tried this, I was amazed at how the pesto’s herbaceous punch and the lemon’s citrus zing made the stuffed shells feel light yet indulgent. Stick with me, and I’ll walk you through every step so your shells turn out perfect every time!

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Ingredients You’ll Need

Each ingredient in this Lemon Zucchini Stuffed Shells with Pesto Recipe plays a key role in building that perfect balance of fresh, cheesy, and herbaceous flavors. Here’s what you want to have on hand, plus some tips to make your shopping easier.

• Jumbo shells: Look for good-quality pasta with a large cavity for stuffing—no cracked shells!
• Vegetable oil: Neutral oil like vegetable or canola keeps the zucchini sauté light and flavorful.
• Zucchini: Fresh and firm zucchinis work best; dice finely so they mix evenly into the filling.
• Mozzarella cheese: Shredded, this melts beautifully on top without overpowering the filling.
• Basil pesto: Use your favorite pesto—store-bought works great, but homemade adds a fresh punch.
• Heavy cream: Adds richness and smoothness to the pesto sauce; you can swap for milk if you prefer lighter sauce.
• Ricotta cheese: The creamy base of the filling that holds everything together.
• Parmesan cheese: Freshly grated for that salty, nutty kick in both filling and topping.
• Egg: Helps bind the cheese filling and keep it firm after baking.
• Dried basil: Or swap for fresh if you have it on hand—just finely chopped works best.
• Salt and black pepper: Essential for seasoning every layer, so don’t skimp!
• Lemons: Zest and juice provide that zesty lift—don’t forget both parts to get the full burst of citrus.

Variations

I love customizing this Lemon Zucchini Stuffed Shells with Pesto Recipe depending on what’s in season or what my family prefers. Feel free to make it your own—there’s plenty of room to swap ingredients or add new flavors.

• Use Spinach or Kale: I sometimes swap zucchini with sautéed spinach or kale for a darker leafy twist that pairs beautifully with pesto.
• Go Dairy-Free: Try substituting the ricotta and cream with vegan cheese and a nut-based cream to make it vegan-friendly.
• Spice it Up: Add a pinch of crushed red pepper flakes into the filling for a little heat—I swear it enhances the lemon and pesto flavors.
• Swap Cheeses: Mixing in goat cheese or feta with the ricotta can add a tangy flair.

How to Make Lemon Zucchini Stuffed Shells with Pesto Recipe

Step 1: Cooking the Pasta Perfectly

Start by boiling a large pot of salted water. Cook your jumbo shells just until al dente—usually about 10 minutes but check the package instructions. You want them tender enough to eat but still firm enough to hold the filling without tearing. Drain carefully and set aside, laying them flat on a sheet pan or plate so they don’t stick together. I learned the hard way that overcrowding can cause shells to stick, so give them some breathing room!

Step 2: Sauté the Zucchini

While the pasta cooks, heat your vegetable oil in a large skillet over medium-high. Toss in the finely diced zucchini, plus a sprinkle of salt and pepper. Cook for about 5–7 minutes, stirring occasionally, until the zucchini softens but still holds a little bite. This step really brings out a mild sweetness and keeps the zucchini from watering down the filling. Set it aside to cool slightly.

Step 3: Mix the Pesto Cream Sauce

In a small bowl, stir together your basil pesto and heavy cream. Now, this part is flexible: if the sauce feels too thick, add a splash more cream or a little water until it reaches your desired consistency. Remember, it will thicken as it bakes, so you want it spoonable but not runny. If you prefer lighter, you can swap out cream for milk, but I love the richness cream adds.

Step 4: Prepare the Cheesy Filling

In a large bowl, combine the ricotta, Parmesan, egg, dried basil, salt, and pepper. Zest 1½ lemons into the bowl (for an extra lemony punch, go ahead and zest two!), then juice them and add that in too. Lastly, fold your sautéed zucchini gently into this mixture. The lemon flavor is what really elevates this filling to something special—don’t skip it!

Step 5: Stuff and Assemble

Preheat your oven to 375°F. Grab a baking dish and spread a thin layer of your creamy pesto sauce across the bottom—this prevents shells from sticking and adds flavor from the start. Using a spoon, stuff each shell with about 1.5 to 2 tablespoons of the cheese and zucchini mixture, then place them open side up in the baking dish. Once all the shells are lined up, spoon the remaining creamy pesto sauce evenly over the shells, then sprinkle ¾ cup mozzarella and ¼ cup Parmesan cheese over the top.

Step 6: Bake to Golden Perfection

Bake uncovered for about 20 minutes until the cheese melts and starts to brown beautifully on top. You’ll know it’s ready when it’s bubbling, and the aroma fills your kitchen—it’s simply irresistible! A quick tip: If the cheese is browning too fast, loosely cover the dish with foil to prevent burning while ensuring it finishes baking through.

How to Serve Lemon Zucchini Stuffed Shells with Pesto Recipe

Garnishes

I like to sprinkle fresh basil leaves on top just before serving to echo the green notes from the pesto and add a lovely pop of color. Sometimes a little extra grated Parmesan hugs the shells, and if you’re feeling fancy, a drizzle of good-quality olive oil adds that silky finish.

Side Dishes

My go-to sides include a crisp arugula salad with lemon vinaigrette to keep things light and refreshing. Garlic bread or a crusty loaf also pairs perfectly if you want something warm and indulgent to scoop up any leftover sauce.

Creative Ways to Present

For dinner parties, I’ve spooned the filled shells individually onto small plates, drizzled basil oil around them, and served with edible flowers for a gorgeous presentation. Or try assembling portions in mini ramekins for a cute single-serving option at brunch or gatherings.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. I usually cover the dish tightly with foil if I’m storing the whole thing, which keeps the shells moist and prevents them from drying out.

Freezing

I’ve frozen this recipe successfully! Just assemble the shells (don’t bake), cover tightly with plastic wrap and foil, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and then bake as usual, adding a few extra minutes to the baking time.

Reheating

Reheat leftovers in the oven at 350°F covered with foil to keep the shells from drying out. Microwave works in a pinch, but you might lose some texture in the cheese and zucchini. I always recommend oven reheating when you can.

FAQs

Final Thoughts

This Lemon Zucchini Stuffed Shells with Pesto Recipe quickly became one of my all-time favorites because it feels both indulgent and fresh at the same time—a rare combo in comfort food! I love sharing it with friends who are surprised by how bright and vibrant it tastes. If you’re craving a cozy, crowd-pleasing meal with a citrusy twist, this is it. I hope you enjoy making (and eating!) it as much as I do—happy cooking!

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