Cook the shells

• Bring a large pot of salted water to a boil and cook the jumbo shells until just shy of al dente.
• Drain and rinse briefly under cool water so they don't stick together, then set aside.

Prepare the zucchini

• Grate the zucchini on the large holes of a box grater.
• Wrap in a clean towel and squeeze out as much liquid as possible.

Sauté the zucchini

• Heat the olive oil in a sauté pan over medium heat and cook the garlic until fragrant.
• Add the grated zucchini, season with salt and pepper and cook until the moisture has evaporated and it starts to soften.

Make the filling

• In a bowl, combine the ricotta, egg, most of the mozzarella, half the parmesan, the Italian seasoning, red pepper flakes and the cooled zucchini.
• Season with salt and pepper and mix until smooth.

Heat the oven and sauce

• Preheat the oven to 190 °C.
• Spread a layer of tomato sauce over the bottom of a baking dish.

Stuff the shells

• Spoon the zucchini ricotta filling into each shell.
• Arrange the stuffed shells snugly in the baking dish, open side up.

Top and bake

• Spoon the remaining tomato sauce over the shells and scatter with the rest of the mozzarella and parmesan.
• Bake until bubbling and golden on top.

Serve

• Let rest a few minutes, then finish with torn basil and black pepper.