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.