Instructions: Hollow out zucchini with a sharp knife, leaving 1/4 inch shells. Chop zucchini flesh that has been cut out. In a large skillet, saute chopped zucchini, bell pepper, onion and garlic in oil until tender-crisp, about 8 minutes. Add tomato and basil and saute until tomato is wilted and mixture is fairly dry, about 5 minutes. Add garbanzo beans to side of skillet; coarsely mash about half of them. Mix the beans and 2 tablespoons cheese into zucchini mixture. Spoon mixture into reserved zucchini shells; sprinkle with remaining 2 tablespoons cheese. Grill, covered, over medium-hot coals until zucchini shells are tender-crisp when pierced with a sharp knife, 10 to 15 minutes.

Note: You may substitute any variety beans for the garbanzo beans.

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