Ingredients
- 4 medium zucchini
- 1 jar water-packed artichokes (6 oz), drained
- 1 cup cooked whole-wheat orzo or couscous
- 1 tbsp olive oil, divided
- 2 cloves garlic, chopped
- 3 tbsp seasoned bread crumbs
- 1/4 cup freshly grated parmesan cheese
- 2 tbsp pine nuts, toasted
- 1/3 cup marinara sauce
- 1/2 cup shredded part-skim mozzarella cheese
Preparation
Step 1
1. Preheat oven to 350°F. Spritz a 9" x 13" baking pan with organic cooking spray. Cut zucchini in half lengthwise and use a spoon to scoop out seeds and flesh, leaving a 1/4-inch-thick shell and reserving the flesh. Brush zucchini shells with 1/2 tablespoon olive oil and bake for 10 minutes. Remove from oven and set aside.
2. While zucchini is baking, chop the reserved zucchini and artichokes and place in a medium-size bowl. Add garlic and combine. Heat the remaining oil in a nonstick skillet and cook the zucchini mixture for 3 to 5 minutes, until zucchini is softened. Remove from heat and add cooked orzo, bread crumbs, Parmesan cheese, pine nuts, and marinara sauce.
3. Fill each zucchini shell with about 1/3 cup filling and top each with 1 tablespoon mozzarella. Return filled zucchini to the oven and bake for another 20 minutes, until filling is heated through and cheese is melted.
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