Recipe: Grilled Stuffed Zucchini (using garbanzo beans)

GRILLED STUFFED ZUCCHINI

4 large zucchini, cut lengthwise in half
1 cup chopped red bell pepper
1 cup chopped onion
2 teaspoons minced garlic
1 tablespoon olive oil
1 medium tomato, seeded and chopped
1 tablespoon chopped fresh basil
1 (15 ounce) can garbanzo or red beans, rinsed and drained
1/4 cup grated Parmesan cheese, divided use

With a sharp knife, hollow out each zucchini half, leaving 1/4-inch shells; reserve shells. Chop zucchini that was removed.

In a large skillet, saute chopped zucchini, bell pepper, onion and garlic in oil 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 skillet mixture. Spoon mixture into zucchini shells; sprinkle with remaining 2 tablespoons cheese.

Grill, covered, over medium-hot coals until zucchini shells are crisp-tender when pierced with a knife, about 10 to 15 minutes.

Makes 4 main-dish servings
Source: Bean Education and Awareness Network