Instructions: SERVES 4 TO 8

Grilling with the lid down gives the zucchini just a little extra smoke flavor, which enhances this dish. However, if you are grilling something else alongside the zucchini and want the lid up, dont worry about it. Just make sure the zucchini is fork tender before removing it from the grill.

1. Prepare a medium-hot fire in the grill.

2. Slice the zucchini in half lengthwise. Scoop out the centers, leaving about 1/4 inch of flesh in the shells. (Discard the zucchini flesh or reserve for another use, such as making vegetable stock.)

Generously sprinkle the zucchini with salt and pepper and spray with Pam.

3. Combine the beans, 1/2 cup of the cheese, the salsa, and cilantro.

Season with salt and pepper, if needed. Stuff the mixture into the zucchini shells. Sprinkle the remaining 1/4 cup cheese on top.

4. Grill with the lid down until the zucchini is tender and the stuffing is hot, 10 to 12 minutes. Carefully remove from the grill with a spatula. Serve at once.

Variations: Any leftover chili can be used as a filling for the zucchini.

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