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Tuscan Baked Zucchini
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| 4 medium | zucchini |
| 1 jar | water packed artichokes, 6oz, drained |
| 1 cup | cooked orzo or couscous |
| 1 tbsp | olive oil, divided |
| 2 cloves | garlic, chopped |
| 3 tbsp | seasoned bread crumbs |
| 1/4 cup | grated parm |
| 2 tbsp | pine nuts, toasted |
| 1/3 cup | marinara sauce |
| 1/2 cup | shredded mozz |
Preheat oven to 350. Spray a 9x13 baking pan with cooking spray. Cut zucchini in half lengthwise and use a spoon to scoop our seeds and flesh, leaving a 1/4 inch thick shell and reserving the flesh. Brush zucchini shells with 1/2 tbsp olive oil and bake for 10 mins. Remove from oven and set aside.
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 3-5 mins, until zucchini is softened. Remove from heat and add cooked orzo, bread crumbs, grated parm, pine nuts and marinara sauce.
Fill each zucchini shell with about 1/3 cup filling and top each with 1 tbsp mozz. Return filled zucchini to oven and bake for 20 mins until filling is heated through.
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