Saturday, April 30, 2016

Z is for Zucchini

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
 

41 comments:

  1. That recipe looks delicious! This weekend we are doing a recipe called parmesan corn and zucchini. Delicious!

    We amazingly made it through another challenge! Congrats!

    betty

    ReplyDelete
    Replies
    1. That sounds like a good recipe Betty.

      Yes we did. Thanks.

      Delete
  2. 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

    ReplyDelete
    Replies
    1. Never 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.

      Delete
  3. J here, of the #atozchallenge Arlee Bird's A to Z Ambassador Team.
    Have 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.

    ReplyDelete
    Replies
    1. Thanks J. Lenni. I didn't get to as many blogs as I maybe should have done, just didn't have the time.

      Delete
  4. I love courgettes! This recipe sounds really delicious.
    That's Purrfect

    ReplyDelete
    Replies
    1. 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.

      Delete
  5. I 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.

    ReplyDelete
    Replies
    1. Sounds 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.

      Delete
  6. I 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 :)
    Tasha
    Tasha's Thinkings | Wittegen Press | FB3X (AC)

    ReplyDelete
    Replies
    1. 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.
      Thanks.

      Delete
  7. 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.

    ReplyDelete
    Replies
    1. You are right Helen and the flesh tastes quite different IMHOP. I liked them and wish they were available here.

      Delete
  8. Well 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.

    ReplyDelete
    Replies
    1. Thanks Bob. Glad I have stimulated your appetite LOL.

      Delete
  9. Congratulations on finishing A-Z! Not a fan of squash overall but that recipe looks good!

    ReplyDelete
  10. Love that recipe, and a great end to a great challenge!
    Thanks for all your support!
    Happy May!

    ReplyDelete
    Replies
    1. Thanks to you too Yolanda. Appreciate your visits.

      Delete
  11. I'm glad it wasn't a zebra recipe. Looks yummy like most things you post.

    Susan Says

    ReplyDelete
    Replies
    1. I posted a zebra recipe last year Susan LOL.

      Delete
  12. Zucchini is a very healthy vegetable. Congratulations for completing A to Z challenge :)

    ReplyDelete
  13. For some reason, when I hit reply nothing happens. Thanks for your comment Jahnavi. Thanks also for your congrats.

    ReplyDelete
  14. I have a very nice recipe for baked zucchini with a lemon crumb crust. Simple but delicious. I think it's a Leith's recipe :)

    Congrats on finishing your A2Z this year, Jo - look forward to seeing you again :)

    ReplyDelete
    Replies
    1. Sounds good Jemima. Hope to see you again as well. Thanks.

      Delete
  15. Congrats 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.

    ReplyDelete
    Replies
    1. It's relatively easy for me Pinky because I post 6/7 anyway. What a good idea for giving the kids veggies.

      Delete
  16. Mmm I love Zucchini and it grows REALLY big here in Ecuador! Jo, congratulations on completing the challenge and thanks again for your support!

    ReplyDelete
    Replies
    1. In that case Scarlett, you can use them for stuffing. They are great done that way. Enjoyed your blogs.

      Delete
  17. I had no idea zebra is used as food!

    I 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.

    ReplyDelete
    Replies
    1. Cynthia, if you are interested, this is what I wrote last year about zebras http://tinyurl.com/h8uj6tg

      Thanks for all your visits and I enjoyed talking to you as well.

      Delete
  18. 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?

    ReplyDelete
    Replies
    1. I didn't try that Stephanie. Maybe I should have done.

      Delete
  19. A great end to a great Aa to Z! I am not fond of Zuchinni ...oh well:)

    ReplyDelete
    Replies
    1. Would you rather I had done the zebra Birgit?

      Delete
    2. Oh no....I equate you with delicious food even if I am not a Zuchinni lover:)

      Delete
  20. I love a good zuke, fresh from the garden.

    ReplyDelete
  21. Cucumbers make great tasting mixed dishes, have you ever tried them on their own ugh! This receipe books the business.

    ReplyDelete
    Replies
    1. Did you mean cucumbers or zucchini Spacerguy? I like both.

      Delete