I couldn’t say no to the big zucchini.
Really, when I eyed the overgrown squashes at the farmer’s market today, I couldn’t resist them. It was… a challenge.
I felt the heft of the green squash in my hands. Its girth was so wide, I couldn’t even get my hand around it.
When I approached the cashier, “I’ve never seen such a squash this size before,” I said as I paid my 85 cents for it.
The cashier was unimpressed. “We’ve had bigger,” she yawned.
When I got home, I put it on the kitchen counter, running my hands on its smooth green skin. I wasn’t sure what to do next.
So I went on the internet, watched a few videos, and then I knew what to do….
I turned them into zucchini boats!
Yup, that’s right, I hacked it in half lengthwise, scooped out its insides, and stuffed it with leftover chicken. (I had leftovers of this Santa Fe Crockpot Chicken from Skinny Taste in the freezer).
Then I baked it in the oven for 25 minutes at 400 degrees. Sprinkled some shredded cheddar cheese on top, and back in the oven it went for another ten minutes to melt the cheese.
And dished it up with some salsa and avocado!
Oh, and I know what you were thinking I was doing. And quite frankly, shame on you.
