I did not grow up eating zucchini or growing it in the garden and all I ever knew people made with it was bread or bars or cake, etc. But 7 years ago I learned that zucchini doesn't need to be hidden in sugar and flour but can actually take the place of pasta. WOW!! and YUM!!
About a week ago our neighbor man came over with a box of lettuce AND a box of zucchini that he had picked up at the produce auction for almost nothing and asked if I want some. I said sure I'll take a few. Oh no he replied you have to take THE WHOLE BOX!! of BOTH! Oh! Okay...So I shared a bunch of it with other neighbors and decided I'm going to have to make some of the above.
I think this would make a beautiful Summer casserole for a potluck, with the chicken resting on a bed of zucchini ribbons with the lovely cream sauce over top. ☺
I found the recipe for the cream sauce in a cookbook from a local church but didn't have some of the ingredients so I adapted it a little using fresh red pepper instead of pimentos and the chicken in the original recipe was to be dipped in milk and bread crumbs but to cut out a few calories I nixed that.
Here it is folks:
2 Tablespoons butter
1 6 inch zucchini
1 Tablespoon olive oil
freshly ground black pepper
¼ cup chicken broth
½ cup whipping cream
1-2 Tablespoons sweet red pepper, diced fine
¼ cup grated Parmesan cheese
2 Tablespoons minced fresh Basil
fresh ground black pepper, to taste
I had some chicken in the fridge that I had salted yesterday so that was perfect. It is not a must to have this done a day ahead but it does wonders in bringing about a super tender end result.
Cut zucchinni into strips with a veggie peeler. Set aside.
Melt the butter in a frying or saute pan and add the chicken pieces.
Fry for several minutes on each side till they are nicely browned. Remove from pan and keep warm. (I put mine on a plate, covered them, and put them in the oven @ 200°). Add broth to the same pan, bring to a boil and scrape the browned bits loose from the bottom of the pan.
Stir in cream and red peppers.
Boil for 1 minute. Reduce heat. Add parmesan cheese, basil, and pepper.
Cook and stir till heated through. Keep warm.
In a seperate pan saute the zucchini ribbons in olive oil until tender, this does not take long, and season with salt and pepper.
Put onto a serving plate and top with chicken and cream sauce. Serve immediately. Let your tastebuds sing!!
Good things are meant to be shared and since my children that were at home with me today had had their lunch already I sat and ate it in solitude, but I did call my MIL and inquire whether she had her lunch yet. She had not and so I brought her the other serving. I think it took the place of the egg she was going to eat quite nicely! ☺☺
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