Name: Baked Stuffed Zucchini
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: Quick & Easy
Ingredients: 2 medium zucchini, halved lengthwise; 1 Tbsp. olive oil; 1 clove garlic; 1/2 cup chopped onion; 1/2 cup chopped mushrooms; 1/2 cup RAGÚ® Tomato Garlic & Onion Sauce; 2 Tbsp. chopped parsley; 2 Tbsp. panko bread crumbs or fresh bread crumbs

VIEW ALL RESULT >

Baked Stuffed Zucchini

Filter

Quick & Easy, Vegetarian Dishes

Prep Time

10 minutes

Cook Time

35 minutes

Servings

Ingredients

2 medium zucchini, halved lengthwise
1 Tbsp. olive oil
1 clove garlic
1/2 cup chopped onion
1/2 cup chopped mushrooms
1/2 cup RAGÚ® Tomato Garlic & Onion Sauce
2 Tbsp. chopped parsley
2 Tbsp. panko bread crumbs or fresh bread crumbs

Filter

Quick & Easy, Vegetarian Dishes

Prep Time

10 minutes

Cook Time

35 minutes

Servings

Ingredients

2 medium zucchini, halved lengthwise
1 Tbsp. olive oil
1 clove garlic
1/2 cup chopped onion
1/2 cup chopped mushrooms
1/2 cup RAGÚ® Tomato Garlic & Onion Sauce
2 Tbsp. chopped parsley
2 Tbsp. panko bread crumbs or fresh bread crumbs

Instructions

Preheat oven to 375°F. Scoop out pulp from zucchini halves, then chop pulp and set aside. Arrange zucchini halves on baking sheet; set aside.
Heat olive oil in large skillet over medium heat. Cook garlic and onions, stirring occasionally for 1 minute. Add zucchini pulp and mushrooms and cook, stirring occasionally, 5 minutes or until tender. Stir in parsley and sauce.
Evenly fill zucchini halves with vegetable mixture, then top with bread crumbs. Bake 30 minutes or until zucchini are tender.

Share this Recipe

Stuffed Shells with Vegetable Bolognese Sauce

Filter

Family Favorites, Vegetarian Dishes

Prep Time

30 minutes

Cook Time

45 minutes

Servings

Ingredients

1 container (15 oz.) Ricotta cheese
1 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1 Tbsp. olive oil
1 large sweet onion, finely chopped
1 medium zucchini, finely chopped
1 large carrot, chopped
1 medium red bell pepper or orange bell pepper, chopped
1 jar RAGÚ® Old World Style® Traditional Sauce
2 cups chopped baby spinach leaves
1 box jumbo pasta shells, (about 24), cooked and drained

Filter

Family Favorites, Vegetarian Dishes

Prep Time

30 minutes

Cook Time

45 minutes

Servings

Ingredients

1 container (15 oz.) Ricotta cheese
1 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1 Tbsp. olive oil
1 large sweet onion, finely chopped
1 medium zucchini, finely chopped
1 large carrot, chopped
1 medium red bell pepper or orange bell pepper, chopped
1 jar RAGÚ® Old World Style® Traditional Sauce
2 cups chopped baby spinach leaves
1 box jumbo pasta shells, (about 24), cooked and drained

Instructions

Preheat oven to 350°F. Combine Ricotta, 1/2 cup Mozzarella and Parmesan cheese in medium bowl; set aside.
Heat olive oil in a large saucepan over medium-high heat and cook onion, zucchini, carrot and red pepper, stirring occasionally, 5 minutes or until vegetables are tender. Stir in sauce. Bring to a boil over high heat. Stir in spinach. Reduce heat to low and simmer, stirring occasionally, 5 minutes.
Stuff shells with cheese mixture. Arrange shells in 13 x 9-inch baking dish sprayed with nonstick cooking spray. Pour sauce mixture over shells. Sprinkle with remaining 1/2 cup Mozzarella cheese.
Bake covered 30 minutes or until heated through and cheese is melted.

Share this Recipe

Try Our