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Tuscan Baked Zucchini
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| INGREDIENTS Serves: Prep: 20min Cook: 35min Total: 55min | |
| 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 |
| DIRECTIONS Preheat oven to 350F. Spritz a 9" x 13" baking pan with 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. 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. 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. NUTRITIONAL FACTS PER SERVING CALORIES 272.2 CAL | |
| 12.8 G | FAT |
SATURATED FAT 3.6 G
SODIUM 698.2 MG
CARBOHYDRATES 27.9 G
TOTAL SUGARS 6.9 G
DIETARY FIBER 4.7 G
PROTEIN 13.7 G
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