Zucchini Cheese Manicotti

1 - 8 ox. Manicotti Shells*
2 cups reduced fat Shredded Mozzarella Cheese, divided
1/2 cup grated reduced fat parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1 egg, lightly beaten
3/4 cup fat free sour cream
1/3 cup light prepared Italian salad dressing
1/2 cup shredded zucchini
1 - 14 oz. can spaghetti sauce (I used Huntz)

Cook Manicotti according to package directions; rinse in cold water & drain.
In a large bowl, combine 1 1/2 cups mozz cheese, parm cheese, salt, & pepper.
Stir in egg, sour cream, salad dressing, & zucchini.

Carefully stuff manicotti (use a pastry bag or put in ziploc bag and cut off the tip)
Place in greased 13 x 9 pan
Pour spaghetti sauce over top
Bake, uncovered, at 350 for 35 minutes
Sprinkle with remaining cheese
Bake 5 minutes longer

* I just made this with Jumbo Shells instead of the Manicotti. I found it much easier to stuff the pasta. I put a small amount of spaghetti sauce on the bottom of the pan, then covered the shells with the rest.