4 large zucchini, halved
2 roasted, mashed garlic cloves*
1/4 c freshly grated parmesan cheese, plus more for topping
2 tb roasted pine nuts, chopped
1 tsp oregano
1/3 c marinara sauce, plus more for topping
1 c ricotta cheese
1 can artichoke hearts, chopped
salt and pepper to taste

Preheat oven to 350. Brush a large baking pan with olive oil. Cut zucchini lengthwise. Scrape out the center to leave a 1/4″ shell. Reserve the center. Brush with olive oil, and bake for 15 minutes at 350. They should look like this:

Meanwhile, coarsely chop the reserved zucchini and artichokes, squeezing out the water. Mix with the cheeses, parsley, salt, pepper and oregano. Add the marinara sauce and combine well.

Fill each of the zucchini shells with the filling. Top with a drizzle of marinara sauce and sprinkle with parmesan. Bake for 20 minutes at 350 until the filling is heated and the cheeses are melted.