| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Vegetarian | Beans and l, Grilling, Main dishes, Vegetarian | 4 | Servings |
INGREDIENTS
| 4 | Zucchini | |
| Salt and black pepper | ||
| 2 | Garlic cloves, minced | |
| 1 1/2 | c | Cooked pinto or black beans |
| drained or 1 15-ounce | ||
| can | ||
| 3/4 | c | Grated fatfree cheddar |
| cheese | ||
| 1/3 | c | Store-bought salsa |
| 1/4 | c | Finely chopped fresh |
| cilantro |
INSTRUCTIONS
SERVES 4 TO 8 Grilling with the lid down gives the zucchini just a little extra smoke flavor, which enhances this dish. However, if you are grilling something else alongside the zucchini and want the lid up, don't worry about it. Just make sure the zucchini is fork tender before removing it from the grill. Prepare a medium-hot fire in the grill. Slice the zucchini in half lengthwise. Scoop out the centers, leaving about 1/4 inch of flesh in the shells. (Discard the zucchini flesh or reserve for another use, such as making vegetable stock.) Generously sprinkle the zucchini with salt and pepper and spray with Pam. Combine the beans, 1/2 cup of the cheese, the salsa, and cilantro. Season with salt and pepper, if needed. Stuff the mixture into the zucchini shells. Sprinkle the remaining 1/4 cup cheese on top. Grill with the lid down until the zucchini is tender and the stuffing is hot, 10 to 12 minutes. Carefully remove from the grill with a spatula. Serve at once. Variations: Any leftover chili can be used as a filling for the zucchini. Recipe by: Vegetarian Grill by Chesman, adapted to be fatfree Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Aug 30, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 250
Calories From Fat: 143
Total Fat: 16.3g
Cholesterol: 37.4mg
Sodium: 666.8mg
Potassium: 576.9mg
Carbohydrates: 8.4g
Fiber: 2g
Sugar: 5.3g
Protein: 18.8g