Too Much Zucchini? Never!

Natalie

At this time of year, the zucchini in our garden are mass-producing under their elephant-sized leaves.  Shirley gave us a recipe that requires a mandolin, a new kitchen accessory to me.  Roger and I found ourselves at the outlet mall comparing five or six different kinds of mandolins so that we can make the perfect julienned zucchini.

Even our picky young adults had extra servings of the recipe.  Mariel Hemingway describes it as a family favorite in the latest issue of AARP.

Zucchini Linguini with Chicken

(featured in AARP July & August 2009)

Serves 4

 

2 tablespoons coconut or olive oil

2 boneless, skinless chicken breasts, cut into ½-inch pieces

Sea salt

Freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon minced shallot

1 garlic clove, minced

¼ cup fat-free chicken broth, vegetable broth, or water

3 green zucchini, julienned

3 yellow zucchini, julienned

¼ cup julienne fresh basil

2 ½ ounces goat cheese, crumbled

 

1.      Heat the oil in a large sauté pan over medium heat.  Season the chicken with salt and pepper and sauté until cooked, then transfer to a bowl and set aside.  Drain all but 1 tablespoon of oil from pan.

 

2.      Add the butter and shallot to the pan and sauté until soft, then add the garlic and sauté until fragrant.  Add the chicken broth and zucchini and sauté for 3 to 4 minutes more, or just until soft.  Remove from heat.

 

3.      Return the chicken to the pan, add the basil, and stir to combine.  Divide among four plates and top with goat cheese.  Serve immediately.

 

Nutrients preserving:  261 calories, 25g protein, 7g carbohydrates, 2g fiber, 15g fat (7g saturated fat), 74mg cholesterol, 440mg sodium


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