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Chili-Stuffed Zucchini

Source of Recipe


From "The Vegetarian Grill"






List of Ingredients



• 4 medium zucchini
  
• Salt and fresh ground black pepper
  
• 1 Tbsp extra-virgin olive oil
  
• 2 cloves garlic, minced
  
• 1-1/2 cups (one 15-oz. can) cooked pinto or black beans, drained
  
• 3/4 cup shredded Monterey Jack cheese
  
• 1/3 cup salsa
  
• 1/4 cup freshly chopped cilantro
  






Instructions



1. Prepare a medium-hot fire in the grill.
   
   
2. Slice the zucchini in half lengthwise. Use a spoon to scoop out the centers and discard, leaving about 1/4-inch of flesh in the shells. Generously sprinkle with salt and pepper. Combine the olive oil and garlic and brush on the inside and outside of the zucchini.
   
   
3. Combine the beans, 1/2 cup of the cheese, the salsa and cilantro. Stuff the mixture into the zucchini. Sprinkle remaining cheese on top.
   
   
4. Grill with the lid down until the zucchini is tender and the filling is hot, about 10 to 12 minutes. Remove from the grill with a spatula and serve immediately.
   
   Makes 4 to 8 servings.