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Ingredientes
- 4 lrg zucchini (about 8 ounces each), cut lengthwise into halves
- 1 c. minced red bell pepper
- 1 c. minced onion
- 2 tsp chopped garlic
- 1 Tbsp. extra virgin olive oil
- 1 med tomato, seeded and minced
- 1 Tbsp. minced fresh basil or possibly 1 tsp. dry basil leaves
- 1 x (15-oz) can garbanzo or possibly red beans, liquid removed and rinsed (see note)
- 1/4 c. grated parmesan cheese (divided)
Direcciones
- Hollow out zucchini with a sharp knife, leaving 1/4 inch shells. Chop zucchini flesh which has been cut out. In a large skillet, saute/fry minced zucchini, bell pepper, onion and garlic in oil till tender-crisp, about 8 min. Add in tomato and basil and saute/fry till tomato is wilted and mix is fairly dry, about 5 min. Add in garbanzo beans to side of skillet; coarsely mash about half of them. Mix the beans and 2 Tbsp. cheese into zucchini mix. Spoon mix into reserved zucchini shells; sprinkle with remaining 2 Tbsp. cheese. Grill, covered, over medium-warm coals till zucchini shells are tender-crisp when pierced with a sharp knife, 10 to 15 min.
- Note: You may substitute any variety beans for the garbanzo beans.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2100g | |
| Calories 1082 | |
| Calories from Fat 250 | 23% |
| Total Fat 28.76g | 36% |
| Saturated Fat 7.35g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 1868mg | 78% |
| Potassium 4779mg | 137% |
| Total Carbs 170.74g | 46% |
| Dietary Fiber 39.8g | 133% |
| Sugars 35.69g | 24% |
| Protein 50.88g | 81% |
