Tuscan Baked Zucchini Recipe

Hi all!

A few people have asked me about that kick-ass Tuscan Baked Zucchini recipe from Women’s Health magazine, so I thought I would share it here.  Enjoy!  You know I did. :)


4 medium zucchini
1 jar of water-packed artichokes, drained (6 oz)
1 cup COOKED whole-wheat orzo or couscous
1 Tbsp olive oil
2 cloves garlic, chopped
3 Tbsp seasoned bread crumbs
1/4 cup freshly grated Parmesan cheese
2 Tbsp pine nuts, TOASTED
2/3 cup marinara sauce
1/2 cup shredded part-skim mozzarella cheese
Cooking spray

  1. Preheat oven to 350 degrees.  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-think 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 seeds/flesh 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 cook orzo (or couscous), 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 of mozzarella.  Return filled zucchini to the oven and bake for another 20 minutes, until filling is heated through and cheese is melted.

MAKES 4 SERVINGS.  Per serving (2 halves): 300 calories, 13 g fat (3.5 g saturated fat), 34 g carbs, 630 mg sodium, 8 g fiber, 15 g protein

(To toast pine nuts – put them in a small pan over medium-high heat, stirring every 30 seconds.  No extra oils needed.  Usually takes about 3-5 minutes?  I guess toasting is a normal thing, but we all know I don’t cook much…)

Enjoy, my friends!  Let me know how it goes!


One thought on “Tuscan Baked Zucchini Recipe

  1. Pingback: Up 0.8 Pounds | LOVE WEIGHTS

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