An amazing dinner experiment and picture update

I am so excited I could literally burst! Not only did I experiment with tonight’s side dish and SUCCEED but we’ve also made amazing headway on our apartment. For your your enjoyment i’ve included a few pics!

Tonight I decided to go out on
a limb and experiment with our side recipe! dish. We were

having chicken/mushroom/tomato/pepper kabobs and I knew I wanted something tasty and summery to accompany the dinner. Bo’s favorite vegetables are squash and zucchini and we both love anything with Mexican flavors. That is when my Mexican Stuffed Squash and Zucchinis were created!

Mexican Stuffed Squash and Zucchini
* 2 medium zucchini and 2 medium squash(about 8 ounces each), washed

* Salt and ground black pepper

* Olive Oil Pam spray

* 1 medium onion, chopped fine

* 1 large red pepper or 2 small peppers (red or yellow)

* 2 large garlic cloves, minced

* 1 Tbsp Mexican seasoning

*1 large bunch of cilantro
* 1/4 c salsa
* 1 can (15 ounce) black beans, drained well (about 1 1/2 cups)

* 6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups) (or other cheese)

1. Preheat oven to 400 degrees.

2. Meanwhile, halve each zucchini lengthwise. With small grapefruit spoon, scoop out seeds and most of flesh so that walls of zucchini are 1/4 inch thick. Season cut sides of zucchini and squash with salt and pepper, and spraywith 1 Pam; set halves cut-side down on baking sheet. Roast until slightly softened and skins are wrinkled, about 10 minutes; Using tongs, flip zucchini halves over on baking sheet and set aside.

3. Heat approx tablespoon oil in 12-inch skillet over medium heat until shimmering but not smoking, about 2 minutes. Add onion, salt and pepper, spices, and peppers and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Add garlic and salsa; cook until fragrant, about 30 seconds. Stir in black beans; cook, stirring occasionally, until heated through, about 3 minutes. Turn off heat, stir in cilantro and taste to season.

4. Place filling in food processor and pulse for 2-3 seconds on low just to mix and smooth the ingredients. Divide filling evenly among squash halves on baking sheet, pack lightly; sprinkle with grated cheese. Return baking sheet to oven and bake zucchini until heated through and cheese is spotty brown, about 6 minutes. Serve immediately.

ENJOY! We loved it and enjoyed it with our salad and kabobs!