4 medium zucchinis
Salt and fresh ground black pepper
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 1/2 cups (15-oz can) cooked pinto or black beans, drained
3/4 c. Monterey Jack Cheese, shredded (or soy alternative)
1/3 c. salsa
1/4 fresh cilantro, freshly chopped
Prepare a medium-hot fire in the grill. Slice the succhini in half lengthwise. Use a spoon to scoop out the centers and discard, leaving about 1/4 inch of flesh in the shells. Generously sprinkle with salt and pepper. Combine the olive oil and garlic and brush on the inside and outside of the zucchini. Combine the beans, 1/2 cup of the cheese, the salsa and the cilantro. Stuff the mixture into the zucchini. Sprinkle remain cheese on top.
Grill with lid down until the zucchini is tender and the filling is hot. Remove from the grill and serve immediately.