Beany Zucchini

• 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

1. Hollow out zucchini with sharp knife, leaving 1/4-inch shells; reserve shells.
2. Chop the zucchini that was removed.
3. Saute chopped zucchini, bell pepper, onion, and garlic in oil in large skillet until crisp-tender, about 8 minutes.
4. Add tomato and basil and saute until tomato is wilted and mixture is fairly dry, about 5 minutes.
5. Add beans to side of skillet; coarsely mash about half the beans.
6. Mix beans and 2 tablespoons cheese into zucchini mixture.
7. Spoon mixture into reserved zucchini shells; sprinkle with remaining 2 tablespoons cheese.
8. Grill, covered, over medium-hot coals until zucchini shells are crisp-tender when pierced with a sharp knife, 10 to 15 minutes.

zucchini, red bell pepper, onion, garlic, olive oil, tomatoes, fresh basil, garbanzo beans, parmesan cheese

Taken from www.food.com/recipe/beany-zucchini-217695 (may not work)