Stuffed Zucchini

  The other day I stumbled upon a couple of large-sized zucchini and thought what should I do with these?  Bread? Hmm not my favorite anymore. So after a few days of them waiting to see what I would transform them into I decided to make them for dinner and stuff them with a Mexican inspired stuffing. I had everything I needed on hand. Here is what I did. Washed and cut the zucchini long ways in half and scooped out the middle leaving enough of an edge to hold the stuffing. Pre-heat oven to 400 degrees Rubbed the cut side with some melted coconut oil and placed them face down on my lined cookie sheet and roasted them for 15 to 20 minutes depending on the size of your zucchini. Next I heated up a can of organic refried black beans (yes I use canned items)  While the beans were warming up on low heat I prepared the following ingredients. 1 medium size sweet yellow onion diced 1 medium red bell pepper diced 1/2 green jalapeño diced sliced some cherry tomatoes in half 2 cups frozen organic white corn defrosted […]