Prepare pasta according to package directions. While pasta is cooking, preheat oven to 230ºC . Toss the zucchini with the garlic powder and put it into a colander. Let it sit 5 minutes and then squeeze out as much moisture as possible. In a large bowl, mix zucchini mixture with bread crumbs, pepperoni and egg white, stirring well. In a medium mixing bowl, stir together the ingredients for the sauce. When pasta is done, drain well. Rinse with cold water and drain again. Stuff the shells with the filling mixture and arrange them in a 9 x 13 x 5 cm pan. Spoon the sauce over pasta and sprinkle with the mozzarella and Parmesan cheeses. Bake uncovered 15 to 20 minutes or until the cheese has melted.

Each serving provides: 476 Calories; 23.4 g Protein; 69.4 g Carbohydrates; 12.6 g Fat; 25.6 mg Cholesterol; 709 mg Sodium. Calories from Fat: 23% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)