This stuffed zucchini recipe was created by Dominique Parrillo of Parrillo Performance.
3 large zucchini cut lengthwise into halves
1 medium zucchini cut into small cubes
1 cup chopped red bell pepper
1 cup chopped onion
3 cloves garlic, minced
2 TBS CapTri®
1 medium tomato seeded and chopped
1 tsp dried basil
1 can Garbanzo beans, drained and rinsed
With a spoon, hollow out the large zucchini and discard the seeds. In a
large skillet, place chopped zucchini, red pepper, onion, garlic and CapTri®.
Cook on medium high heat until tender about 8 minutes. Add tomato and basil,
cook until tomato wilts. Add beans to the side of the skillet and mash
about half of the beans. Mix well. Spoon mixture into hollow zucchini and
place on hot grill. Lower heat to medium, close lid and cook for