Grilled Beany Zucchini
This dish starts with hollowed out zucchini, which is filled with a mixture of garbanzo beans, red peppers, spices and cheese, then grilled to a crisp golden brown.
4 large zucchini, cut in half lengthwise
1 cup red bell pepper, chopped
1 cup onion, chopped
2 tsp. garlic, minced
1 tbsp. olive oil
1 medium tomato, seeded, chopped
1 tbsp. fresh basil, chopped
1 15-oz. can garbanzo beans, drained
1⁄4 cup parmesan, grated
1. With a sharp knife, hollow out zucchini, leaving 1⁄4-in. shells. Chop removed zucchini and reserve shells.
2. In a skillet over medium-high heat, sauté chopped zucchini, bell pepper, onion and garlic in oil until crisp-tender, approx. 8 min. Add tomato and basil and sauté until mixture is fairly dry, another 5 min. more.
3. Add beans to side of skillet; coarsely mash about half the beans. Add 2 tbsp. parmesan and mix thoroughly.
4. Spoon mixture into reserved zucchini shells; sprinkle with remaining cheese and grill, covered, over medium-hot coals until shells are crisp-tender, approx. 10-15 min.