“Great for using garden zucchini and tomatoes up. This recipe was created by my 12 yr. old aspiring chef daughter, Shiffy.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Dredge chicken in flour and fry 2 - 3 Tbsp olive oil.
  2. Slice zucchini and yellow squash sprinkle with salt and pepper and roast in the oven with some olive oil until tender.
  3. Place zucchini mixture in a pot and use an immersion blender to create a sauce. Use a little veggie broth if possible.
  4. Pour on top of chicken and spread it on top.
  5. Top with tomato wedges and place in oven at 350 for 20 minutes.

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