STREAMING NOW: Jamie's Super Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From the American Dry Bean Board”

Ingredients Nutrition

  • 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)
  • 14 cup grated parmesan cheese, divided


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a