Zucchini in the garden needing to be used.
When I was growing up there was a point in August when my mom would be giving zucchini to everyone we knew. I remember on Sunday when she left zucchini in a family friend's car before church started. Any method needed to get it out of our house. Unfortunately for my mom, they locked their doors after the first week. I am starting to get a lot of zucchini and have already made the usually zucchini bread. I have been trying new ways to use it all up and now I am sharing a few ways that worked out well. Chicken with zucchini and feta is a great light and fresh summer meal.
Chicken with Zucchini and Feta
3 Tablespoons olive oil
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1/4 teaspoon salt
2 medium zucchini
1 Tablespoon Italian seasoning
1 teaspoon garlic powder
1/8 teaspoon black pepper
1/3 cup (about 2 ounces) crumbled Feta
Preheat oven to 400° F. Drizzle 1 tablespoon of the oil in a roasting pan. Zest the lemon; set aside. Thinly slice the lemon. Place half the slices in the pan.
Place the chicken on top of the lemon slices and season with salt.
Slice each zucchini in half lengthwise, then slice each half into ¼-inch-thick half-moons. (If your zucchini has a larger diameter, cut into 6th). In a bowl, combine the zucchini, lemon zest, Italian seasoning, pepper, and the remaining oil, and salt; toss.
Spread the zucchini mixture around the chicken and sprinkle the Feta over the top.
Roast until the chicken is cooked through, 15 to 20 minutes.
Divide the chicken, zucchini mixture, and lemons among individual plates and serve.