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.