Any good recipes for chicken breast and zucchini?

I'm mainly looking for a different way to serve zucchini. So far we have had it steamed, with garlic and onion, and with garlic, onion, tomato, and cheese, baked off. I would prefer a healthy recipe. Any suggestions?Any good recipes for chicken breast and zucchini?
Stir fry it in olive oil.Use salt and pepper to season everything. Chop the zucchini ,onion, sliced fresh garlic sauteed with the onion ( I would stir fry my onion and garlic a couple of minutes before adding the rest of the vegetables)If I was not using fresh garlic at the last few seconds in the pan since it burns easily I would use granulated garlic . If the chicken is boneless it can be cut into pieces and stir fried and seasoned with the vegetables. If it is bone in I would cook it separately in the oven wrapped in foil with my favorite seasonings which could be Italian dressing or barbecue sauce or just garlic salt and pepper and Cayenne or hot chili paste. I would add more chopped vegetables to the stir fry but it is not necessary. I like chopped bok choy or broccoli and carrots if I was making curry I would add bamboo shoots. when i stir fry I use enough oil to keep the veggies from sticking I turn up the heat almost to high and I stir them around the whole time to keep them from burning until they are a little bit darker but not soft.Any good recipes for chicken breast and zucchini?
STUFFED BAKED ZUCCHINI





Ingredients:





** zucchini


** bacon


** shallots or onion


** chicken breast


** cheddar cheese





Preparation:





* mince the chicken breasts; season with salt + pepper





* mince shallots or onion





* boil the zucchini in boiling water for about 1 minute; chill it down with cold water





* cut the zucchini lengthwise; use a spoon to scoop out the soft inside; mince





** saute' minced bacon + little cooking oil; when the bacon is crispy, add onion, stir, add chicken; then add the zucchini meat.





** fill the zucchini shells with the mixture above;


top with shredded cheddar cheese;





into a 350F oven for about 15 minutes; until the cheese melt well.
Chicken and Zucchini With Garlic Cream Sauce





Ingredients:


1/4 cup butter


3 whole chicken breasts, halved


3 cups zucchini, sliced 1/8-inch thick


1/2 cup diced green onions


.


Garlic Cream:


2 tablespoons butter


1 large clove garlic, minced


3 tablespoons flour


1 (3 oz) package of cream cheese


1 can chicken broth


1/2 tsp. pepper





Preparation:


Chicken:


In skillet, melt 1/4 cup butter; add chicken breasts. Cook, turning once, until chicken is browned and fork tender. Add zucchini and onions. Continue cooking, stirring until zucchini is crisp-tender.





Garlic Cream Sauce:


In 2 quart saucepan, melt 2 tablespoons butter; add garlic. Cook for 1 minute, then stir in flour and cook until smooth and bubbly. Add remaining ingredients and continue cooking, stirring occasionally, until sauce is smooth and thickened.


This is pretty served on a bed of rice - layer the zucchini and then the chicken breasts on top then pour sauce over each chicken breast.
This is delicious and easy to make;





1 cup all-purpose flour


4 boneless, skinless chicken breast halves


salt and pepper to taste


2 tablespoons butter or margarine


1/2 cup dry white wine


1/2 cup fat-free chicken broth


1 tablespoon Dijon mustard


1 zucchini cut in half lengthwise, then sliced diagonally


5 sun-dried tomatoes, chopped


1 clove garlic


1 teaspoon dill weed


1/3 cup fat-free sour cream





Place the flour into a shallow dish. Season chicken with salt and pepper, and then dredge in flour. Shake off excess. Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.


Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor. Stir in the mustard. Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed. Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes.


Remove the chicken to a platter, and remove the pan from the heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more wine or broth first. Season with salt to taste, and serve chicken with sauce poured over it.Serves 4.





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Try sauteed zucchini sprinkled with cinnamon. It sounds bizarre, but it's actually quite tasty!





Slice the zucchini in about 1/4'; slices. Sautee in olive oil and garlic, maybe 7-8 minutes. Add fresh cilantro, a little bit of salt, and dust with cinnamon.
What do you think,are we all cook sitting on net
Zucchini Gratin





6 tablespoons (3/4 stick) unsalted butter, plus extra for topping


1 pound yellow onions, cut in 1/2 and sliced (3 large)


2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)


2 teaspoons kosher salt


1 teaspoon freshly ground black pepper


1/4 teaspoon ground nutmeg


2 tablespoons all-purpose flour


1 cup hot milk


3/4 cup fresh bread crumbs


3/4 cup grated Gruyere





Preheat the oven to 400 degrees F. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.


Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.





--The Barefoot Contessa Cookbook


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Zucchini Custard Bake





4 tablespoons (1/2 stick) butter, melted


2 pounds zucchini, cut into small pieces


3 eggs


1/2 cup undiluted evaporated milk or light cream


2 tablespoons fine dry bread crumbs


1/2 cup onion, diced


1 teaspoon Worcestershire sauce


Dash hot pepper sauce


1 teaspoon salt


1/8 teaspoon pepper


1/4 cup grated Parmesan





Preheat oven to 350 degrees F.


In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender, about 5 to 7 minutes. Remove from heat, set aside and let zucchini cool before adding eggs to avoid them becoming scrambled.


Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Combine mixture with cooled zucchini, stirring until blended. Turn into a buttered 1 1/2 quart casserole. Sprinkle top with remaining Parmesan. Bake uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.





--Paula Dean


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Zesty Vegetable Skewers





1 garlic clove


1 tsp. kosher salt


1/3 cup olive or vegetable oil


3 Tbsp. lemon juice


1 tsp. Italian seasoning


¼ tsp. black pepper


8 medium fresh mushrooms


2 small or 1 large zucchini, cut into ½” chunks


2 small onions, cut into sixths (leave stem attached)


8 cherry tomatoes





Mash garlic clove w/ salt in a small bowl. Add next 4 ingredients, mixing well.


Stack 1 of each vegetable onto 8 skewers, lay in shallow pan, and pour marinade over veggies. Let sit for 15 min.


Grill 10-15 over medium heat, turning frequently, until just tender. Serves 4 (2 skewers each)





--RazzleDazzleRecipes.com