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“This is a recipe we use alot in the summer when we have some zucchini in the garden. The only draw back is having to cook everything in steps so it can be a bit time consuming, but its well worth it! I had to estimate on the preparation time, and believe it's a low-carb meal. From Good Housekeeping Magazine.”

Ingredients Nutrition


  1. About 45 minutes before serving, thickly slice mushrooms and zucchini, chop onion.
  2. in a 12-inch skillet over medium-high heat, in 1 tablespoon hot olive oil, cook zucchini until tendercrisp and lightly browned; remove to plate.
  3. In same skillet, in 1 more tablespoon hot oil, cook mushrooms until browned; remove to bowl.
  4. Coat chicken with flour. In same skillet, in 2 tablespoons hot oil, cook chicken until lightly browned and juices run clear when pierced, about ten minutes. Remove to bowl with mushrooms.
  5. In skillet drippings over medium heat, cook onion until tender and browned. Stir in 1/2 cup water.
  6. Return chicken mixture to skillet; add tomatoes, vinegar, and salt. Heat to boiling. Reduce heat to low; simmer uncovered for 5 minutes.
  7. Add zucchini and heat.

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