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Add a photoServings: 4
Ingredients
- 4 med Zucchini Salt and black pepper
- 2 x Garlic cloves, chopped
- 1 1/2 c. Cooked pinto or possibly black beans, liquid removed (or possibly 1 15-oz can)
- 3/4 c. Grated fatfree cheddar cheese
- 1/3 c. Store-bought salsa
- 1/4 c. Finely minced fresh cilantro
Directions
- SERVES 4 TO 8
- Grilling with the lid down gives the zucchini just a little extra smoke flavor, that enhances this dish. However, if you are grilling something else alongside the zucchini and want the lid up, do not worry about it. Just make sure the zucchini is fork tender before removing it from the grill.
- 1. Prepare a medium-warm 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. (Throw away the zucchini flesh or possibly 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 c. of the cheese, the salsa, and cilantro.
- Season with salt and pepper, if needed. Stuff the mix into the zucchini shells. Sprinkle the remaining 1/4 c. cheese on top.
- 4. Grill with the lid down till the zucchini is tender and the stuffing is warm, 10 to 12 min. Carefully remove from the grill with a spatula. Serve at once.
- Variations: Any leftover chili can be used as a filling for the zucchini.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 253 | |
| Calories from Fat 8 | 3% |
| Total Fat 0.9g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 1018mg | 29% |
| Total Carbs 45.73g | 12% |
| Dietary Fiber 11.3g | 38% |
| Sugars 1.55g | 1% |
| Protein 15.6g | 25% |
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