| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Vegetarian |
Beans and l, Grilling, Main dishes, Vegetarian |
4 |
servings |
INGREDIENTS
| 4 |
md |
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.
1. Prepare a medium-hot fire in the grill.
2. 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.
3. 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.
4. 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:
“Worry is the darkroom in which negatives can develop.”