Tuscan Baked Zucchini

By garciamoss

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

Details

Adapted from organicgardening.com

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.