Zutaten für Beany Zucchini
- 2 medium zucchini
- 1 medium red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 large tomato, diced
- 1/4 cup fresh basil, chopped
- 1 (15 ounce) can cannellini beans, drained
- 4 tablespoons Parmesan cheese, divided
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Zubereitung von Beany Zucchini
- Preheat grill to medium-high heat or oven to 375°F (190°C).
- Carefully cut zucchini in half lengthwise. Using a spoon, gently scoop out the flesh, leaving a 1/4-inch thick shell. Finely chop the removed zucchini flesh.
- Heat olive oil in a large skillet over medium heat. Sauté the diced onion and bell pepper until softened, about 5 minutes.
- Add the minced garlic and chopped zucchini flesh. Cook until tender-crisp, about 3-5 minutes.
- Stir in the diced tomato and basil. Cook until the tomato is softened and the mixture is slightly thickened, about 3 minutes.
- Add the drained cannellini beans to the skillet. Roughly mash about half of the beans with a fork, leaving some whole for texture.
- Stir in 2 tablespoons of parmesan cheese.
- Spoon the bean mixture into the prepared zucchini shells.
- Sprinkle the remaining 2 tablespoons of parmesan cheese over the filled zucchini boats.
- For grilling: Grill, covered, for 10-15 minutes, or until the zucchini is tender and slightly charred. For baking: Place the zucchini boats in a baking dish and bake for 20-25 minutes, or until tender.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
39g
Fat
9g
Carbs
14g
