In shades of green varying from very light to almost black, this mildly flavored vegetable finds its way onto the table in both sweet and savory dishes. (I love this recipe for zucchini bread/muffins.) Even the blossoms can be eaten. There’s also a related hybrid now that’s yellow. Known as courgette in many European countries, zucchini is delicious raw on a salad or cooked many different ways from veggie-based ratatouille to a meaty main course.
I often dice zucchini, throw it in olive oil, add some herbs and saute. It’s easy and delicious. My non-veggie lover husband covers his with cheese and is happy. This meal was so good, he ate it with just a sprinkling of parmesan. (a major feat) To make meal time easier, I try to keep leftover chicken in the freezer.
Easy Zucchini Chicken Skillet Supper
2 medium zucchini, diced
1 clove garlic, minced
2 cups leftover chicken, cut in pieces
1 teaspoon Italian Herb Seasoning or to taste
Salt & Pepper to taste
1 medium tomato, diced
To a large skillet on medium heat add olive oil and zucchini. Saute for several minutes then add the garlic and cook for about minute before adding the chicken and seasonings. When the zucchini is cooked to your taste (my husband likes his completely soft but I would eat it a little less cooked), add the tomato, heat through and serve.
This dish was easy, quick and a great way to use some fresh summer produce.
Linked to Gluten-Free Wednesdays.
Thank you to WPClipart for the top zucchini image.