I planted one zucchini plant this Spring for the express purpose of recipes like this. I'm not a huge pasta fan so these are a nice replacement, and much better for you too. They also take less time to prepare which makes this dish an all around quick last minute option that is super tasty. I tried a few different recipes till I found a Carrabba's Copycat Recipe that I liked best at Food.com. I changed a few of the ingredient amounts to suit my tastes. It is delicious!
4 medium Zucchini, grated lengthwise
4 boneless, skinless chicken breast halves
(I used the equivelent in chicken breast tenders)
4 shallots, chopped fine
½ lb. small button mushrooms, quartered
¼ cup dry Marsala
¼ cup heavy cream
1 teaspoon lemon juice
Butter, for frying
Salt and Pepper
Peel and grate zucchini lengthwise until you get in to the seedy part. Set aside.
In a sautè pan melt butter and brown the chicken tenders on both sides till golden brown. Place on an oven proof platter, covered, in a 200° oven to keep warm.
Add a bit more butter to the pan along with the shallots and mushrooms and sautè until mushrooms are lightly browned.
Add Marsala and bring to a boil, scraping browned bits from the bottom of the pan.
Add the cream and lemon juice and return to a boil.
Season with salt and pepper.
Meanwhile in a seperate pan sautè the zucchini ribbons in oil and/or butter until just crisp tender. Season with salt and pepper.
Divide evenly on 4 dinner plates. Place chicken on top of the zucchini bed and top with Marsala/mushroom mixture. If you want you can add the chicken juices to this mixture before pouring it over the chicken and zucchini.