1 medium zucchini’s, diced/chunked into small pieces
2-3 tbls olive oil
1 15 oz of part skim ricotta cheese (lactose free: useLactaid whole milk cottage cheese)
1 large egg
1 tsp dried basil
1 tsp dried oregano
1 tsp of dried parsley
½ tsp or more of ground black pepper
1/4c grated parmesan cheese
Salt if you like, not really needed (I suggest you do with the cottage cheese)
½ jar of you favorite marinara or sauce
6-8oz package of Italian blend of cheese or plain mozzarella(I buy Veggie Slices Mozzarella for my kids, but there are other lactose free cheeses)
Preheat oven to 350 degrees F
Sauté the zucchini in a frying pan with olive oil and dash of black pepper. Once softened and slightly translucent, pour all contents into a small mixing bowl and place into the fridge.
Boil noodles in accordance to directions (I normally do 1min under). Line 13x9 inch baking dish with a thin layer of marinara sauce.
Cool shells by running under cold water, drain well.
Add ricotta, egg, basil, oregano, pepper, Parmesan cheese to the cool zucchini, mix well.
Fill each cooled shell with a tablespoon of filling. Using a soup spoon works best. Pour sauce through the center of the rows of shells.
Bake uncovered for 20-30 minutes until the sauce bubbles,sprinkle with shredded cheese. Bake until cheese is melted and serve after you let it set a couple minutes.