Recipe: Grilled Beany Zucchini (no meat)

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 teaspoons minced garlic
1 tablespoon olive oil
1 medium tomato, seeded, chopped
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1 (15 ounce) can 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 use

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

*Any canned or dry-packaged bean variety can be easily substituted for another.

Makes 4 main-dish servings or 8 side-dish servings
Source: American Dry Bean Board