12 oz ham, lean
1 c. zucchini, shredded
1/2 c. red pepper, chopped
2 T. Parmesan cheese, grated
3 T. olive oil
3 T. red wine vinegar
1 garlic clove, minced
1/2 t. Italian seasoning
1/2 t. sugar
1/8 t. pepper
16 past shells, jumbo
Romaine leaves
Cut ham into thin strips. In a large bowl, combine ham, zucchini, red pepper and Parmesan cheese; set aside. For dressing, combine oil, vinegar, garlic, Italian seasoning, sugar and pepper. Pour dressing over ham mixture; toss gently to mix. Cover and chill 30 minutes. Cook shells according to package. Drain and rinse with cold water. Spoon about 1/4 c. cup of ham mixture into each shell. Place shell, filled side up, in a baking dish. Cover and chill 2-4 hours. To serve, arrange Romaine among salad plates. Place 2 shells atop each.
Makes 8 servings.
Nutrition Information: 310 calories; 8 g fat; 30 mg cholesterol; 460 mg sodium; 45 g carbohydrates; 2 g fiber; 17 g protein.