Beany Zucchini

Name: Beany Zucchini
Ingredients: 4 large zucchini, cut lengthwise into halves (about 8 ounces each); 1 cup chopped red bell pepper; 1 cup chopped onion; 2 teaspoons minced garlic; 1 tablespoon olive oil; 1 medium tomatoes, seeded, chopped; 1 tablespoon fresh basil (or 1 tsp. dried basil leaves); 1 (15 ounce) can garbanzo beans (or 1 1/2 cups cooked dry-packaged garbanzo or red beans) or 1 (15 ounce) can red beans, rinsed, drained, coarsely mashed (or 1 1/2 cups cooked dry-packaged garbanzo or red beans); 14 cup grated parmesan cheese, divided

9 ingredients

8 steps

Ingredients

4 large zucchini, cut lengthwise into halves (about 8 ounces each)
1 cup chopped red bell pepper
1 cup chopped onion
2 teaspoons minced garlic
1 tablespoon olive oil
1 medium tomatoes, seeded, chopped
1 tablespoon fresh basil (or 1 tsp. dried basil leaves)
1 (15 ounce) can garbanzo beans (or 1 1/2 cups cooked dry-packaged garbanzo or red beans) or 1 (15 ounce) can red beans, rinsed, drained, coarsely mashed (or 1 1/2 cups cooked dry-packaged garbanzo or red beans)
14 cup grated parmesan cheese, divided

Directions

1

Hollow out zucchini with sharp knife, leaving 1/4-inch shells; reserve shells.
2

Chop the zucchini that was removed.
3

Saute chopped zucchini, bell pepper, onion, and garlic in oil in large skillet until crisp-tender, about 8 minutes.
4

Add tomato and basil and saute until tomato is wilted and mixture is fairly dry, about 5 minutes.
5

Add beans to side of skillet; coarsely mash about half the beans.
6

Mix beans and 2 tablespoons cheese into zucchini mixture.
7

Spoon mixture into reserved zucchini shells; sprinkle with remaining 2 tablespoons cheese.
8

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