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Grilled Beany Zucchini




Source of Recipe


Internet


List of Ingredients




4 large zucchini, cut lengthwise into halves
1 cup red bell pepper, chopped
1 cup onions, chopped
2 tsp. garlic, minced
1 Tbs. olive oil
1 tomato, seeded and chopped
1 Tbs. fresh basil, or 1 tsp. dried basil leaves
1 lb. canned garbanzo beans, or canned red beans
1/4 cup grated Parmesan cheese, divided


Recipe



Hollow out zucchini with sharp knife, leaving 1/4 inch ridge at the shells. Reserve the shells. Chop zucchini that was removed.

Saut� chopped zucchini, bell pepper, onion, and garlic in oil in large skillet until crisp and tender, about 8 minutes. Add tomato and basil and saut� until tomato is wilted and mixture is fairly dry, about 5 minutes.

Add beans to side of skillet; coarsely mash about half the beans. Mix beans and half the cheese into zucchini mixture.

Spoon mixture into reserved zucchini shells; sprinkle with remaining cheese. Grill, covered, over medium/hot coals until zucchini shells are crisp yet tender when pierced with a sharp knife, 10 to 15 minutes.