Grilled Beany Zucchini

Grilled Beany Zucchini

Stuffed squash, this vegetarian bean dish is loaded with fiber!

Rating:

4 stars 4 stars 4 stars 4 stars (18 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 20 mins
Cooking Time: 10 mins

Yield: 4 x main dishes or 8 side-dish servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe

Ingredients Convert to Imperial

  • 4 large zucchini (about 8 ounces each), cut lengthwise into halves
  • 1 cup chopped red bell pepper
  • 1 cup chopped onion
  • 2 tsp minced garlic
  • 1 Tbsp olive oil
  • 1 medium tomato, seeded, chopped
  • 1 Tbsp fresh basil (or 1 tsp. dried basil leaves)
  • 1 can (15 oz) garbanzo or red beans (or 1½ cups cooked dry-packaged garbanzo or red beans), rinsed, drained, coarsely mashed
  • 1/4 cup grated Parmesan cheese, divided

Directions:

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.

Variations:

Any canned or dry bean variety can be substituted for another. Soy or rice parmesan-type cheese can replace regular Parmesan.

Thanks to American Dry Bean Board