Today is my second day of being a bachelorette due to Wayne being on a business trip. Dinners are ofter much more simple and usually veggie based when I’m by myself. Last night’s dinner was no exception. I wasn’t all that excited for it, but I should have known better since it was a Rachael Ray recipe, and she usually doesn’t disappoint. These humble little zucchini boats might not seem like much, but they were perfectly tender and packed with flavor. I only made two small zucchinis, but I wish I would have made the whole recipe.
Cheesy Zucchini Boats
Recipe from Rachael Ray
I didn’t measure anything and used the recipe more as a guide. I also didn’t cook the zucchini as long as the recipe said because my zucchinis were quite small. Otherwise, I didn’t make any changes.
At the last minute, I decided to cut up a potato that I baked the other day. I cut it into french fry shapes, coated them in olive oil and seasonings, and baked them until golden. WOWWWW, can you say best oven fries ever? I will definitely be using pre-baked potatoes for fries from now on. Don’t let the picture fool you… I ate the whole potato’s worth of fries.
Luckily, I saved two of my zucchini boats for dinner tonight. I decided to cut them into chunks and combine them with macaroni, fresh tomatoes, fresh basil, mozzarella “pearls” (found at Wal-mart of all places), and parm. It turned out really well for being doctored-up leftovers… nice and warm and hearty 🙂