Stuffed Shells

1 (12 oz.) Box Jumbo Shells
1 lb. ground meat (I used venison)
2 T. Olive Oil
1 (6 oz.) chopped zucchini
1 cup finely chopped onion
1 clove minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
1 egg
1/4 cup grated parmigiano cheese
1 (26 oz.) jar tomato sauce
1 cup shredded mozzarella cheese

Preheat oven to 350F.
Cook shells according to package; drain. Reserving 1/3 cup of the cooking water.
Cook meat in large skillet until no longer pink. Drain grease.
Add oil, zucchini, onion, garlic, reserved water; continue 10 minutes, stirring occasionally. Remove from heat.
Add seasonings and blend well. Let mixture cool.
Stir in egg and parmigiano cheese.
Pour 1 cup tomato sauce into 9"x13" baking dish
Fill shells with meat mixture; place in dish. Pour remaining sauce over shells; sprinkle mozzarella cheese over the top, cover with foil.
Bake for 30 minutes or until thouroughly heated.