Baked Stuffed Zucchini

  • 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
  1. 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.
  2. 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.
  3. Evenly fill zucchini halves with vegetable mixture, then top with bread crumbs. Bake 30 minutes or until zucchini are tender.