1. Heat oven to 400oF. Cut zucchini in half lengthwise and scoop out seeds and flesh leaving ½-inch thick shells. Place zucchini shells in microwave-safe dish; cover and microwave on High (100% power) for 4 minutes to soften; drain and place on baking sheet.
2. Meanwhile sauté carrots in olive oil over medium heat for 2 minutes. Add onion and mushrooms to pan; cook until softened, about 3 minutes. Stir in tenderloin and vegetables reserved from the Pork & Kalamato Ragout recipe and tomato paste. Cook and stir until heated through.
3. Spoon pork mixture into zucchini boats; sprinkle mozzarella over top. Bake at 400oF for 10 to 15 minutes until zucchini is tender and cheese is melted.