Chili-Stuffed Zucchini

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CHILI-STUFFED ZUCCHINI

Source: The Vegetarian Grill

 

4 medium zucchini

Sea salt

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

1 1/2 cups (one 15-ounce can) cooked pinto or black beans, drained

1/3 cup salsa

1/4 cup fresh cilantro, freshly chopped

 

Preparation time: 20 minutes

 

Prepare a medium-hot fire in the grill.

 

Slice the zucchini in half lengthwise. Use a spoon to scoop out the centers

and discard, leaving about 1/4 inch of flesh in the shells. Generously

sprinkle with sea salt. Combine the olive oil and garlic and brush on the

inside and outside of the zucchini.

 

Combine the beans, the salsa nd cilantro. Stuff the mixture into the

zucchini. Gill with the lid closed until the zucchini is tender and the

filling is hot, about 10 to 12 minutes. Remove from the grill with a spatula

and serve immediately.