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 can (15 ounces) Garbanzo or Red beans or 1 1/2 cups cooked
dry-packaged Garbanzo or Red beans, rinsed, drained, coarsely
mashed
1/4 cup freshly grated Parmesan cheese, divided use
Hollow out zucchini with
sharp knife, leaving 1/4-inch shells; reserve shells. Chop zucchini
that was removed.
Sauté chopped zucchini,
bell pepper, onion, and garlic in oil in large skillet until
crisp-tender, about 8 minutes. Add tomato and basil and sauté
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.
Makes 4 main-dish servings.
Nutrient Information Per serving: Calories
240; Fat 7 g; % Calories from Fat 24; Calcium 152 mg; Carbohydrate
37g; Folate 138 mcg; Sodium 327 mg; Protein 11 g; Dietary Fiber
9 g; Cholesterol 4 mg
Recipe provided courtesy of The Bean Education
& Awareness Network.
