And so begins the never ending supply of tomatoes and zucchini from our garden! (I promise I’m not complaining.) After spending the day by the pool yesterday, a healthy dinner was on the menu. Not only were we able to use our tomatoes and zucchini from the garden but we were also able to use fresh thyme and basil. Recipes that use multiple items from the garden make me happy.
Chicken Parmesan with Zucchini Noodles is a lightened up version of the usual chicken parm. But just because you’re slashing calories doesn’t mean you have to slash the flavor. A simple tomato sauce is made by sautéing fresh tomatoes, shallots, garlic and thyme in a little white wine. The sauce simmers until thickened.
Chicken cutlets are then slathered with a mixture of Greek yogurt and parmesan cheese before being dredged in bread crumbs (I used gluten free). Baked, instead of fried, until cooked through and the breading is crunchy.
Once the chicken is cooked through, turn the oven to broil and top each piece of chicken with a little of the tomato sauce and then mozzarella cheese. Broil until the cheese is bubbly.
Finally, the zucchini is spiralized and sautéed with a little EVOO and garlic before being tossed with the remaining tomato sauce.
Word on the street is that our corn will be ready for harvest this weekend!