Grilled Beany Zucchini

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Grilled Beany Zucchini

 

4 large zucchini, about 8 ounces each, cut lengthwise into halves

1 cup chopped red bell pepper

1 cup chopped onion

2 tsps. minced garlic

1 tbsp. olive oil

1 medium tomato, seeded, chopped

1 tbsp. fresh basil or 1 tsp. dried basil leaves

1 can 15 ozs. garbanzo or red beans or 1 1/2 cups cooked dry-packaged

garbanzo or red beans, rinsed, drained, coarsely mashed

1/4 cup grated Parmesan cheese, divided

 

Hollow out zucchini with sharp knife, leaving 1/4 inch shells; reserve

shells. Chop the zucchini that was removed.

Saute chopped zucchini, bell pepper, onion, and garlic in oil in large

skillet until crisp-tender, about 8 minutes. Add tomato and basil and

saute 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 2 tablespoons cheese into zucchini mixture.

Spoon mixture into reserved zucchini shells; sprinkle with remaining 2

tablespoons cheese. Grill, covered, over medium-hot coals until zucchini

shells are crisp-tender when pierced with a sharp knife, 10 to 15

minutes.

Serves 4.

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Char Haz

charrem

 

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