Zucchini and Mozzarella Stuffed Chicken

Adapted from: Skinny Taste

This is a great meal for a weeknight meal with a side of steamed veggies, or alongside garlic cheddar biscuits, lima beans, and sauteed squash for a heartier meal. The zucchini mixture with the lemon zest and cheeses rolled into breaded chicken makes for a fancy and delicious twist to baked chicken.

Ingredients:

• 1 clove garlic, chopped
• 1/2 medium zucchini, shredded
• 1 tbsp + 2 tsp Parmesan cheese
• 1 oz part-skim shredded mozzarella cheese
• salt and pepper, to taste
• 3 skinless boneless chicken tenderloins
• 1 1/2 tbsp Italian seasoned breadcrumbs
• 1/2 lemon, juice of
• 2 tsp olive oil
• olive oil cooking spray

Directions:

Preheat oven to 450°. Coat a baking dish with cooking spray. Season chicken with salt and pepper.

In a large skillet, heat olive oil spray on medium-high heat. Add garlic and saute for a minute, or until golden. Add zucchini, 1 tbsp Parmesan, salt, and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella, mixing to combine.

Lay chicken onto a cutting board and spread zucchini-cheese mixture on each tenderloin. Roll each one with seam side down.

Combine breadcrumbs and remaining Parmesan in one bowl. In another bowl, combine olive oil, lemon juice, and pepper in another bowl.

Dip chicken in lemon-olive oil mixture, then in breadcrumbs and place seam side down in the baking dish. Repeat with remaining tenderloins. When finished, lightly spray with olive oil spray.

Bake for about 25 minutes and serve.

Yield: 2 servings

Zucchini Sticks with Marinara

Adapted from Skinny Taste

Do you have an abundance of summer vegetables and don't know what to do with all of them? We have a LOT of squash and zucchini, so in looking for creative recipes, we came across zucchini sticks- a healthy and delicious snack, appetizer, or side dish. A homemade marinara sauce makes them even better!

Ingredients:

For zucchini sticks:

• 1 large zucchini or (2 small), cut into 3 inch sticks
• 1 egg white
• 1/3 cup bread crumbs
• 2 tbsp. cheddar cheese
• cooking spray
• 1/4 tsp. garlic powder
• salt and pepper to taste

For marinara:

• 1 tsp. olive oil
• 2 garlic cloves, minced
• 28 oz. can crushed tomatoes
• 1 bay leaf
• 1 tsp. dried oregano
• 2 tsp. dried basil
• salt and pepper to taste
• 1 tbsp. splenda or sugar

Directions:

For zucchini sticks:

Preheat oven to 425 degrees F. In a small bowl, beat egg white and season with salt and pepper. In another small bowl, mix bread crumbs, garlic powder, and cheese. Spray cookie sheet with cooking spray. Dip zucchini stick into eggs, then into the bread crumb mixture, then set on cookie sheet in a single layer. Bake for 20 minutes or until golden brown.

For marinara:

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden. Add tomatoes, salt, pepper, oregano, basil, splenda, and bay leaf. Stir and reduce heat to low. Cover and let simmer for 20 minutes.

Yield: 2 servings (as a side dish)