Zucchini Boats

My mother-in-law is a great lady. But really, her Zucchini bake was just a little more work than I'm interested in. Here's a slightly easier version. I promise, you won't burn your hand draining the liquid!

1 -2 medium zucchinis
1 can of diced tomatoes. Preferably ones with basil, onions, etc.

Cut zucchinis in half, lengthwise. Peel away the skin. Use a spoon to remove the fluffy middle. If the zucchinis won't fit in your baking dish, it's ok to cut them in half width-wise as well.

Spoon the tomatoes into the boats or half-boats you've created. If you've got extra tomatoes, keep piling upward. Add any extra tomato juice to the bottom of the pan (the boats will soak up the flavor from the top and bottom. )

Bake for 30-45 minutes at 350- 400 degrees. (I usually use a higher temperature, even 425) until the boats are translucent and you can easily pierce through the zucchini with a fork.

You can add cheese before serving if you like, though, if you're dieting, it tastes pretty good without it.

Zucchini bake

This recipe came from my mother-in-law. This is the way she makes it. Zucchini boats are my modified version thereof.

1 or 2 Zucchini - medium sized
1 can of diced tomatoes, preferably the kind with basil, onions or other additions
An orange variety of cheese

Peel and remove the fluffy middle from the zucchini. Cut the remainder into 3/4 to one inch chucks. Spray a baking dish with non-stick spray. Add the zucchini to the dish. Dump tomatoes, liquid and all, over the zucchini. Cover, preferably with a glass cover.

Cook for 30 - 45 minutes at 350 - 400 degrees (I mention multiple cooking options to encourage cooking along side the main dish.)

After the zucchini is cooked (it becomes translucent) use the glass cover to drain away most of the liquid. Remove the cover, add shredded cheese and return to the oven just long enough to melt. Or, if you're a cheap freak like me, put the cover back on, and set it on the table. By the time you've wrangeled the kids, it'll be melted.

Dorothy's Potato Bake

Dorothy is lovely 80+ woman I work with. This is truly an old-fashioned recipe. Calories and fat be darned!

8 large potatoes
4 Tbsp butter
2 cups heavy cream
1/2 cup grated cheddar cheese (ok, more)

Peel Potatoes and cut into french fry stips (you can use a contraption or a plain old knife.) Rinse and drain potatoes. Place into a 9 x 13 baking pan. Dot with butter. Salt and pepper to taste. (I tend to skip and add it at the table.) Pour cream over all. Cover with aluminum foil.

Bake at 350 degrees (no higher!) for 1.5 hours. Add the cheese during the last 15 minutes of cooking.

The first time I made this recipe, I thought I had screwed it up. The result is part cooked in cream, part steamed potatoes in a very rich sauce. No, the cream doesn't set, and it doesn't all cook into the potatoes.