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 cheese2. 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.