Vegetarian: Vegetarian Dishes: Grilled Beany Zucchini

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

Author: American Dry Bean Board
Date: June 07, 2007

Serves: 4 person(s)
Yield: 4 x main dishes or 8 side-dish servings

Preparation Time: 20 mins
Cooking Time: 10 mins


    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


    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.

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Nutritional Information
(Per Serving)

Calories:240 cals
Kilojoules:1,005 kJ
Fat:7.0 g
Carbohydrates:37.0 g
Protein:11.0 g
Cholesterol:4.0 mg
Sodium:327 mg
Saturated Fat:1.0 g
Fiber:9.0 g
Calcium:152.0 mg
Total Sugars:9.4 g

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