Oven Fried Zucchini

A friend of ours brought us a zucchini yesterday.  I usually make my zucchini casserole when someone brings me a zucchini from their garden.  That afternoon, though, I happened to see someone shared a recipe for Zucchini Parmesan Crisps on Facebook and I knew I had to try them.  I tweaked the recipe a bit and changed the name because it just didn't fit.  Also, mine didn't turn out like the picture on Facebook.  These were so good though!  This reminded me of fried zucchini but on the healthier side.  These were so very easy to make and much healthier than the usual fried zucchini!  I might just have to grow my own zucchini next summer!  Hope you give this one a try!

I started by spraying my pan with some EVOO.  See that pump in the above picture??  You can get one at your favorite kitchen store or probably even at your local grocery store.  You simply fill it with your EVOO and then give it a few pumps and your ready to go.  I use it all the time.  You could also use a store bought spray as well. 

In a small bowl, I mixed the crumbs, parmesan, salt and pepper.  Slice the zucchini in 1/4 inch slices.  Spray each slice (both sides) with EVOO and then coat with the crumb mixture.  Panko crumbs don't always stick well so you will have to pat the breading down a bit.  Place slices of zucchini on a prepared cookie sheet.  Sprinkle any remaining crumbs over the zucchini to coat well.  Then give the tops a final spritz of EVOO spray to make the breading a bit crispier!   Bake at 400 degrees for about 30 minutes or until golden brown.

 

Oven Fried Zucchini

 

olive oil spray ( I have a pump that I add my own EVOO to, but you can buy prepared olive oil spray)

1/2 c. Panko bread crumbs

1/4 c. shredded Parmesan

1 lb. zucchini slices (1 large zucchini or 2 mediums)

salt and pepper (to taste)

 

Prepare a large cookie sheet with cooking spray.  In a small bowl, mix the crumbs, parmesan, salt and pepper.  Slice the zucchini in 1/4 inch slices.  Spray each slice (both sides) with EVOO and then coat with the crumb mixture.  Panko crumbs don't always stick well so you will have to pat the breading down a bit.  Place slices of zucchini on cookie sheet.  Sprinkle any remaining crumbs over the zucchini to coat well.  Then give the tops a final spritz of EVOO spray to make the breading a bit crispier!   Bake at 400 degrees for about 30 minutes or until golden brown.

 



Chicken in Lemon & Dill Sauce

I'm always searching Pinterest for the latest in recipe ideas.  Well, some time ago, I pinned this recipe.  It took me quite a while to getting around to attempting it and the first time was a disaster.  The recipe that I actually pinned called for boneless chicken breasts and it took so long to cook them (even after pounding them thinner) that all the sauce had cooked down and I had to make more.  It was one of the most frustrating cooking experiences I have had in a very long time. 

Despite the effort it took to get that meal to the table, it really was quite delicious!  So I decided I needed to make some changes to make this a simpler dish to prepare.  This recipe really needed chicken tenders not chicken breasts so that the dish would cook quickly and the chicken could get done without cooking the delicious sauce away!  The next time I tried this, that change worked beautifully!  I also use dried dill instead of fresh because it's what I hand on hand and reduced the amount of garlic as well.  I've made this several times since and my family loves it!  The chicken is tender and the sauce is so delicious.  I typically serve this with a veggie and rolls on the side, but I think it would be great over your favorite pasta or rice as well.  Hope you enjoy this one! 

 

 I love that I only have to use one pan for this dish!  Easy clean up!

 

Love that delicious sauce!

 

 

Chicken in Lemon & Dill Sauce

 

adapted from : Eating Well

 

1 pkg. of chicken breast tenders (about 1.5 pounds)

Salt & freshly ground pepper, to taste

3 teaspoons extra-virgil olive oil, DIVIDED

1/4 cup finely chopped onion

2 cloves garlic, minced 

1 cup chicken broth

2 teaspoons flour

1 T. dried dill

1 tablespoon fresh lemon juice (I squeezed half of a lemon.)

 

Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate.

Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for about 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a small bowl and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.

Return the chicken and any accumulated juices to the pan.  Reduce heat to low and simmer until the chicken is cooked through, about 4 minutes.