Italian Veggie Stuffed Zucchini Boats Starring Ragu Homestyle Thick & Hearty Pasta Sauce

  • Author: The Kitchen Whisperer

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  • 1 cup cooked quinoa
  • 1 cup cooked pastina
  • 1 cup chopped crimini portabellas
  • 1/2 cup matchstick carrots
  • 34 campari tomatoes, chopped
  • 46 6” zucchini
  • 1 teaspoon dried oregano
  • 11 1/2 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1 tablespoon butter, unsalted
  • 34 tablespoon unseasoned bread crumbs
  • 1/2 cup shaved parmesan plus additional for garnish
  • 1/23/4 cup shredded mozzarella
  • 1/2 cup Ragu Homestyle Thick & Hearty Roasted Garlic pasta sauce, plus additional for drizzle, warmed
  • 56 large basil leaves, thinly sliced


  1. Preheat the oven to 400F, rack in the middle.
  2. Line a rimmed baking sheet with foil and set aside.
  3. Slice the zucchini in half the long way, and scoop out the flesh using a melon baller leaving about 1/2-inch thick skins. Reserve the flesh and set aside. *Note you may want to slice a very thin slice on the outside bottom of the zucchini so it can lie flat.
  4. Take the reserved flesh and rough chop.
  5. In a medium skillet over medium heat add in the butter. When the butter begins to foam add in the chopped mushrooms and reserved zucchini flesh.
  6. Gently stir around and after 1 minutes of cooking sprinkle on 1/2 teaspoon of salt and 1/2 teaspoon of oregano. Cook for 3-7 minutes or until the mushrooms have turned deep brown and the zucchini is cooked on both sides.
  7. While the veggies are cooking in a medium bowl add in the pastina, quinoa, carrots, shaved parmesan and Ragu Homestyle Thick & Hearty Roasted Garlic pasta sauce. Mix to combine.
  8. When the mushrooms and zucchini are done, scoop them out of the pan and place into the quinoa mixture. If there is any liquid in the pan, discard.
  9. Gently mix to combine.
  10. Next add in the chopped tomatoes, shredded mozzarella and ~2 tablespoon bread crumbs. Mix to combine. The mixture should not be runny nor stick together. The mixture is loose. If it’s too loose or wet add in another tablespoon or 2 of bread crumbs. Finally gently mix in the basil leaves.
  11. Spoon the mixture into the hulled out zucchini shells (you may have extra filling – that’s okay, it makes a great side dish, as-is).
  12. Bake for 20 minutes or until the zucchini is pierced easily but is still somewhat firm. You do not want it to be mushy as you want it to be able to be firm enough to be sliced.
  13. Remove from the oven, drizzle on some more Ragu Homestyle Thick & Hearty Roasted Garlic pasta sauce and bake for 2-3 minutes.
  14. Remove from the oven again, plate and garnish with shaved parmesan.
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