Zucchini Boats

3 medium or 2 large zucchini

1 lb. red potatoes chopped into 1/2 inch cubes

1 medium onion chopped

4 cloves garlic chopped

3 medium tomatoes, seeded, chopped

1-2 T sherry

1/3 C basil leaves, chopped

5 oz Monterey Jack shredded

Adjust one oven rack to upper-middle position and the second to the lowest position.  Heat oven to 400.

Halve each squash lengthwise.  With small spoon, scoop out seeds and most of the flesh, leaving about 1/2 inch thick walls.  Season cut sides with salt and pepper and brush with oil.  Place cut side down on pan and place on bottom rack.

Toss potatoes with oil and salt and pepper in a bowl and place on a pan.  Put the pan on the top rack.Roast zucchini for 10 minutes and flip over with tongs.  Roast potatoes a few minutes longer until tender and lightly browned.

Heat 1 T of oil in 12-inch skillet over medium heat and cook onions until soft.  Add garlic and cook about 30 seconds.  Add tomatoes and wine and let simmer for 5 minutes. Add cooked potatoes (about 3 minutes).  Take off heat and stir in basil and half of the cheese.

Divide filling among the squash halves.   Sprinkle with cheese and put back in the oven for about 5 minutes.

This recipe speaks for itself.  It is even good as leftovers, so double the recipe if you have time.  The sherry adds a sweetness to the dish and cuts the acidity of the tomatoes.  So don’t groan if you find that hidden “big one” in the zucchini patch – enjoy!