1tbsp olive oil
2 cloves garlic, chopped
2 cup of quinoa
1/4 cup freshly grated Parmesan cheese
2 tbsp pine nuts, toasted – You can used sliced almonds too
1/3 cup marinara sauce
1/2 cup shredded part skim mozzarella cheese

1.  Preheat oven to 350F – Spritz 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 tbsp olive oil and bake for 10 minutes.  Remove from oven and set aside. 

Option with the cheese

2.  While zucchini is baking chop the reserved zucchini and place in a medium size bowl.  Add garlic and combine.  Heat the remaining oil in a non stick skillet and cook the zucchini mixture for 3-5 minutes, until zucchini is softened.  Remove from heat and add cooked orzo, quinoa, Parmesan cheese, pine nuts and marinara sauce. 

3.  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.