Z is for Zucchini
So this is the last day for the A to Z Challenge 2016. Been fun as usual and thanks to all of you who have visited me. I have tried to return all visits but one or two of you do not have a working link which I could use.
I did Zebra for the last two challenges so figured I had better change although many of you may not know that zebra is used as a food. Zucchini is called courgette in the UK and France, Zucchini being an Italian name. It is a summer squash which can reach nearly a foot in length but is usually harvested much sooner. I know when we lived in North Carolina we were told, during the season, not to leave our car windows open too wide or we would find the car stuffed with zucchini from which I assume they are a very prolific grower. A friend in NC used to grow them large sized especially for me and I would stuff them as we did with vegetable marrow in England. I don't believe they are the same veg although Wiki seems to think they are. In my memory, they don't taste the same.
People have been figuring out how to cook zucchini forever. This sounded like a pretty good recipe.
Chicken, Zucchini, and Prosciutto
4 boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/4 pound (about 8 slices) prosciutto
3 small zucchini, thinly sliced into half-moons
1 clove garlic, thinly sliced
1 lemon
1. Heat oven to 400° F. Season the chicken with ¼ teaspoon each of the salt and pepper.
2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.
3. Transfer the chicken to the oven and roast for 8 minutes.
4. Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
5. Add the zucchini, garlic, and remaining salt and pepper to the skillet and cook until tender, about 3 minutes.
6. Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.
Serves 4.
Source: Real Simple
Have a great day
So this is the last day for the A to Z Challenge 2016. Been fun as usual and thanks to all of you who have visited me. I have tried to return all visits but one or two of you do not have a working link which I could use.
People have been figuring out how to cook zucchini forever. This sounded like a pretty good recipe.
Chicken, Zucchini, and Prosciutto
4 boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/4 pound (about 8 slices) prosciutto
3 small zucchini, thinly sliced into half-moons
1 clove garlic, thinly sliced
1 lemon
1. Heat oven to 400° F. Season the chicken with ¼ teaspoon each of the salt and pepper.
2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.
3. Transfer the chicken to the oven and roast for 8 minutes.
4. Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
5. Add the zucchini, garlic, and remaining salt and pepper to the skillet and cook until tender, about 3 minutes.
6. Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.
Serves 4.
Source: Real Simple
Have a great day
That recipe looks delicious! This weekend we are doing a recipe called parmesan corn and zucchini. Delicious!
ReplyDeleteWe amazingly made it through another challenge! Congrats!
betty
That sounds like a good recipe Betty.
DeleteYes we did. Thanks.
Hi Jo - love zucchini ... especially if I can pick them straight off the fine ... I've got some in a chicken casserole at the moment .. but use them all the time - congratulations on finishing - well done .. cheers Hilary
ReplyDeleteNever picked zucchini Hilary. I like them too but I used to like marrow when I lived in England. Didn't know it was a squash til we came here. Thanks.
DeleteJ here, of the #atozchallenge Arlee Bird's A to Z Ambassador Team.
ReplyDeleteHave you enjoyed the challenge? Did you hop to other blogs? The end of the alphabet here! Reflections sign up is May 9-- mark a calendar.
My blog's giveaway is still going. I'm encouraging everyone to visit more stops.
http://jlennidornerblog.what-are-they.com
Sounds absolutely delicious! Thanks for sharing.
Thanks J. Lenni. I didn't get to as many blogs as I maybe should have done, just didn't have the time.
DeleteI love courgettes! This recipe sounds really delicious.
ReplyDeleteThat's Purrfect
Funny I don't remember eating them very much when I lived in England Patricia although I know we did have them. I miss marrow though.
DeleteI am having a quiche with zucchini for dinner tonight. I have been curious about vegetable marrows. Never heard of them until I read the Poirot books by Christie. He said he was going to retire someday and grow marrows. I looked them up and found out they were squashes. I wondered why anyone would choose to grow squashes in retirement.
ReplyDeleteSounds good Denise, haven't made quiche in a while. I think the idea was marrows grow so easily he could just rest and relax. No Work.
DeleteI love courgette - one of the nicest ways I've ever had it was lightly pickled in strips in an Italian restaurant. I also like to add it as an extra layer in my lasagne - I fry it off first and then layer it in. Congrats on making it all the way to Z :)
ReplyDeleteTasha
Tasha's Thinkings | Wittegen Press | FB3X (AC)
I like the sound of that pickled courgette Tasha. Will have to check that out. Only ever made lasagna once - not that I don't enjoy it, but not big on it unlike most people in North America.
DeleteThanks.
I think Wiki is wrong about zucchini being the same as vegetable marrow. I grew English type marrows once and they were much larger and their skin was much harder than even the most outsize and over-ripe zucchinis.
ReplyDeleteYou are right Helen and the flesh tastes quite different IMHOP. I liked them and wish they were available here.
DeleteWell done again, Jo. I don't know where you have found all the recipes you've used, most of which have made me feel hungry.
ReplyDeleteThanks Bob. Glad I have stimulated your appetite LOL.
DeleteCongratulations on finishing A-Z! Not a fan of squash overall but that recipe looks good!
ReplyDeleteThanks JoJo.
DeleteLove that recipe, and a great end to a great challenge!
ReplyDeleteThanks for all your support!
Happy May!
Thanks to you too Yolanda. Appreciate your visits.
DeleteI'm glad it wasn't a zebra recipe. Looks yummy like most things you post.
ReplyDeleteSusan Says
I posted a zebra recipe last year Susan LOL.
DeleteZucchini is a very healthy vegetable. Congratulations for completing A to Z challenge :)
ReplyDeleteFor some reason, when I hit reply nothing happens. Thanks for your comment Jahnavi. Thanks also for your congrats.
ReplyDeleteI have a very nice recipe for baked zucchini with a lemon crumb crust. Simple but delicious. I think it's a Leith's recipe :)
ReplyDeleteCongrats on finishing your A2Z this year, Jo - look forward to seeing you again :)
Sounds good Jemima. Hope to see you again as well. Thanks.
DeleteCongrats on finishing the challenge Jo. Zucchinis are cheap and tasty. I used to grate them and put them in spaghetti bolognese as a way of sneaking veggies to my kids. They made the mince go further as well.
ReplyDeleteIt's relatively easy for me Pinky because I post 6/7 anyway. What a good idea for giving the kids veggies.
DeleteMmm I love Zucchini and it grows REALLY big here in Ecuador! Jo, congratulations on completing the challenge and thanks again for your support!
ReplyDeleteIn that case Scarlett, you can use them for stuffing. They are great done that way. Enjoyed your blogs.
DeleteI had no idea zebra is used as food!
ReplyDeleteI just wanted to take the time to say I really enjoyed visiting your blog this month and learning more about different foods and fun new recipes. I hope we can stay in touch after this month.
Cynthia, if you are interested, this is what I wrote last year about zebras http://tinyurl.com/h8uj6tg
DeleteThanks for all your visits and I enjoyed talking to you as well.
Great end! Yes, there were some I couldn't visit. I actually get to one of them by googling the blogger's name and the word "blog." She has nothing on Google Plus. I guess WordPress people can get to her maybe?
ReplyDeleteI didn't try that Stephanie. Maybe I should have done.
DeleteA great end to a great Aa to Z! I am not fond of Zuchinni ...oh well:)
ReplyDeleteWould you rather I had done the zebra Birgit?
DeleteOh no....I equate you with delicious food even if I am not a Zuchinni lover:)
DeleteI love a good zuke, fresh from the garden.
ReplyDeleteDelicious Ivy.
DeleteCucumbers make great tasting mixed dishes, have you ever tried them on their own ugh! This receipe books the business.
ReplyDeleteDid you mean cucumbers or zucchini Spacerguy? I like both.
Delete