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.

Recipe uploaded with Shop'NCook for iPhone.

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