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. :)
TUSCAN BAKED ZUCCHINI
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
- 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.
- 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.
- 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!