| 1 | Prepare pasta according to package directions. |
| 2 | While pasta is cooking, preheat oven to 450 °F. |
| 3 | Toss the zucchini with the garlic powder and put it into a colander. |
| 4 | Let it sit 5 minutes and then squeeze out as much moisture as possible. |
| 5 | In a large bowl, mix zucchini mixture with bread crumbs, pepperoni and egg white, stirring well. |
| 6 | In a medium mixing bowl, stir together the ingredients for the sauce. |
| 7 | When pasta is done, drain well. |
| 8 | Rinse with cold water and drain again. |
| 9 | Stuff the shells with the filling mixture and arrange them in a 9 x 13 x 2-inch pan. |
| 10 | Spoon the sauce over pasta and sprinkle with the mozzarella and parmesan cheeses. |
| 11 | Bake uncovered 15 to 20 minutes or until the cheese has melted. |
| 12 | Each serving provides: 476 calories; 23.4 g protein; 69.4 g carbohydrates; 12.6 g fat; 25.6 mg cholesterol; 709 mg sodium. |
| 13 | Calories from fat: 23% |
