Stuffed squash, this vegetarian bean dish is loaded with fiber!
Preparation Time: 20 mins
Cooking Time: 10 mins
Yield: 4 x main dishes or 8 side-dish servings
Hollow out zucchini with sharp knife, leaving 1/4-inch shells; reserve shells. Chop the 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.
Any canned or dry bean variety can be substituted for another. Soy or rice parmesan-type cheese can replace regular Parmesan.