Cheesy Stuffed Summer Zucchini

3 medium yellow or green zucchini
1 tsp salt
½ tsp freshly ground black pepper, divided
3 tbsp extra-virgin olive oil
½ C finely chopped onion
½ C cremini mushrooms, chopped
? C canned artichoke hearts, drained and chopped
1 tsp dried thyme
2 garlic cloves, minced
3 tbsp dry white wine
½ C grated Parmesan cheese
2 tbsp chopped arugula
2 tbsp chopped fresh basil
3 tbsp pine nuts, toasted
2 tsp finely grated lemon rind

Preheat oven to 350 degrees.
Slice the zucchini in half lengthwise. Scoop out the inside of the zucchini, and set aside the pulp for later use. Leave about a ¼ inch on the sides and bottoms so stuffing doesn't break through.
Place 6 halves on a baking sheet lined with parchment paper and sprinkle with ½ tsp salt and ¼ tsp pepper.
In a skillet over medium heat, warm oil and then add onions, mushrooms and zucchini pulp. Sauté for about 5 minutes, or until veggies have started to soften.
Add the garlic, thyme, artichoke hearts, and the remaining salt and pepper. Cook for an additional 1 minute.
Add the wine and cook for 2-3 minutes or until most of the wine has evaporated.
Pour the vegetable mixture in to a bowl and combine it with the remaining ingredients. Stuff each zucchini half with the mixture, then bake uncovered for 35 minutes or until the shell has just softened.
Makes 6 servings; count each as 1 fat and ½ protein.
Recipe courtesy of Danielle Walker - AgainstAllGrain.com