Step 1

Cook orzo according to package directions.  When finished cooking, drain and set aside.

Step 2

Pre-heat oven to 400 degrees F.  Cut each zucchini in half, lengthwise, and use a spoon so scoop out the seeds.  You want enough room to add the filling.

Step 3

Spray zucchini with cooking spray, or brush with olive oil, season with salt and pepper and bake until just tender, about 15 minutes, flipping once.

Step 4

Add all tofu ricotta ingredients to a food processor and blend until smooth.

Step 5

Add 1 cup of the ricotta mixture to the orzo and mix until combined.

Step 6

To each zucchini boat add: a few spoonfuls of the ricotta/orzo mixture (1/8 of the mixture) and then top with 2 tablespoons marinara sauce and 1 tablespoon cheese.  Repeat until all zucchini boats are stuffed.

Step 7

Bake zucchini boats until cheese is melted and filling is hot, 15-20 minutes.  Enjoy immediately!