Anyone else have mountains of zucchini that seem to multiply daily? Even eating zucchini on a daily basis doesn't seem to make a dent in the amount we have! And really, after eating it daily for 5 or 6 weeks, you have to figure out some new ways to cook it. We've been using zucchini in place of pasta for spaghetti and lasagna, but last night we decided to try making Chicken Parmesan with the zoodles. One word.....yum! It was such a great combination!
Chicken breast, cut into thin pieces (about a pound)
1 c bread crumbs
1 egg
1/4 c Parmesan cheese
2 T Italian seasoning
Salt
Flour
Preheat a large skillet on about medium heat and add just enough olive oil to coat the bottom of the pan.
In a large ziploc bag, mix bread crumbs, cheese, Italian seasoning and salt. Dust chicken with flour, dip in egg, then toss into bag until chicken is coated. Pan fry until chicken is cooked through, then place in an oven to keep warm. Just before serving, top with additional cheese and put back in the oven until it melts.
For the sauce....
2 c tomato sauce
1 onion, diced
4 teaspoons minced garlic
2 T Italian seasoning
Salt and pepper to taste
Saute the garlic and onion until soft in a medium pan with some olive oil. Stir in tomato sauce, Italian seasoning, salt and pepper. Keep on low until ready to serve, stirring occasionally.
For the zoodles....
4 medium zucchini
2 T butter
1/4 c Parmesan cheese
Using a vegetable spiralizer, cut the zucchini into long strips.
Cook by either sauteing in a pan or by boiling for 2-3 minutes. Drain and stir in butter and cheese.
Now all that's left is to assemble your plate and enjoy! Now to figure out what to do with the rest of the zucchini mountain.....
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