Beany Zucchini
From the american dry bean board
Steps
Hollow out zucchini with sharp knife , leaving 1 / 4-inch shells.
Reserve shells.
Chop the zucchini that was removed.
Saut chopped zucchini , bell pepper , onion , and garlic in oil in large skillet until crisp-tender , about 8 minutes.
Add tomato and basil and saut 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.
Ingredients
zucchini, red bell pepper, onion, garlic, olive oil, tomatoes, fresh basil, garbanzo beans, parmesan cheese