INGREDIENTS

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.

A Message from our Provider:

“Your pain touches God’s heart”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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