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“From the American Dry Bean Board”
READY IN:
30mins
SERVES:
4
UNITS:
US

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

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.

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