Slice zucchini into 1 inch thick pieces.

Place onto foil lined baking sheet. Broil for 2-3 minutes and remove.

Dice pepper and add to a medium saucepan along with tomatoes. Bring to a simmer and allow to cook for 3-4 minutes. Drain and rinse beans; add to saucepan. Continue to cook for 3-4 minutes, stirring occasionally.

Mince garlic and slice 4 basil leaves; toss in saucepan.  Add zucchini and cook for 5 minutes or until heated through. Grate the cheese and stir half of it into the zucchini mixture.

Serve over rice topped with a small amount of cheese, pine nuts and sliced basil. Serve mango on the side.