Beany Zucchini

From the American Dry Bean Board

• Ready In: 30 mins
• Serves: 4

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)
• 1⁄4 cup  grated parmesan cheese, divided

Directions

1. Hollow out zucchini with sharp knife, leaving 1/4-inch shells; reserve shells. Chop the zucchini that was removed.
2. Sauté chopped zucchini, bell pepper, onion, and garlic in oil in large skillet until crisp-tender, about 8 minutes.
3. Add tomato and basil and sauté until tomato is wilted and mixture is fairly dry, about 5 minutes.
4. Add beans to side of skillet; coarsely mash about half the beans. Mix beans and 2 tablespoons cheese into zucchini mixture.
5. Spoon mixture into reserved zucchini shells; sprinkle with remaining 2 tablespoons cheese.
6. Grill, covered, over medium-hot coals until zucchini shells are crisp-tender when pierced with a sharp knife, 10 to 15 minutes.