Zucchini Boats from Leftover Meatloaf

Ingredients:

• Leftover Meatloaf
• Spaghetti Sauce
• Zucchini
• Fresh Mushrooms
• Canned Tomatoes with Green Chilis
• Parmesan Cheese (Optional)

Directions:

• Cut the Zucchini in Half and Make in to a Boat by first Scooping out the Membrane & Seeds and discarding. Then with a teaspoon, scraping away the zucchini meat (save) until your boat is about 1/4 to 1/2 inch thick.
• Boil Boats in salted water for 6 to 8 Minutes to soften skin
• In Frying Pan on medium heat, put your canned tomatoes and green chilis (drained first), crumble your leftover meatloaf, sliced mushrooms, and your zucchini meat that you scraped out. Just enough to mix it around and warm it up.
• Add your Spaghetti Sauce to frying pan and let it all simmer for about 5 to ten minutes.
• Once it is done simmering, put a thin layer of your sauce mixture in the bottom of a 9×13 baking dish, lay out your zucchini boats, and  fill your boats with your sauce mixture. (Any extra you can place around the boats.
• Cover with Tinfoil (Shiny Side in towards food) and bake at 350 Degrees for 45 Minutes.
• Remove from oven, take off tinfoil and discard, Cover your boats with Mozzarella and Parmesan Cheese to taste, and put back in the oven for another 20 Minutes.
• That is it. Serve with a garlic bread and a salad and enjoy!