Stuffed Zucchini

2 Medium Zucchini

Artichoke hearts (about 5 of the quartered pieces)

1 Tbsp olive oil, divided

2 cloves garlic

1/4 cup seasoned bread crumbs

1/8 cup parmesan cheese

1/4 cup marinara sauce

1 cup whole wheat couscous, cooked

shredded mozarella

Cut the zucchini in half lengthwise.  Scoop out the seeds and flesh (reserving), leaving about 1/4 inch skin shell.  Brush shells with about 1/4 Tbsp of the olive oil and bake at 350 for 10 minutes.  Chop the zucchini flesh and artichokes and cook in a nonstick skillet with the remaining olive oil for about 5 minutes, until it is soft.  Add the garlic and continue to cook another 3 minutes.  Remove from heat and add bread crumbs, marinara, parmesan and couscous to the mixture.  Scoop into the zucchini shells and top with mozarella cheese.  Bake about 10-15 more minutes, until cheese is melted and mixture is warm all the way through.

I found this recipe in Women's Health and we really liked it.  Michael suggested that it needed a bit more sauce, so next time, I will double the marinara sauce and may not mix it in with the other ingredients, but pout it over them once they are stuffed in the zucchini.  Overall, a good, filling, healthy dish.