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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From the American Dry Bean Board Ingredients:
4 large zucchini, cut lengthwise into halves (about 8 ounces each) |
1 cup chopped red bell pepper |
1 cup chopped onion |
2 teaspoons minced garlic |
1 tablespoon olive oil |
1 medium tomato, seeded, chopped |
1 tablespoon fresh basil (or 1 tsp. dried basil leaves) |
1 (15 ounce) can garbanzo beans (or 1 1/2 cups cooked dry-packaged garbanzo or red beans) or 1 (15 ounce) can red beans, rinsed, drained, coarsely mashed (or 1 1/2 cups cooked dry-packaged garbanzo or red beans) |
1/4 cup grated parmesan cheese, divided |
Directions:
1. Hollow out zucchini with sharp knife, leaving 1/4-inch shells; reserve shells. Chop the zucchini that was removed.
2. Sauté chopped zucchini, bell pepper, onion, and garlic in oil in large skillet until crisp-tender, about 8 minutes.
3. Add tomato and basil and sauté until tomato is wilted and mixture is fairly dry, about 5 minutes.
4. Add beans to side of skillet; coarsely mash about half the beans. Mix beans and 2 tablespoons cheese into zucchini mixture.
5. Spoon mixture into reserved zucchini shells; sprinkle with remaining 2 tablespoons cheese.
6. Grill, covered, over medium-hot coals until zucchini shells are crisp-tender when pierced with a sharp knife, 10 to 15 minutes.
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