The Zucchini Solution

It’s zucchini season. I am not fond of zucchini. Or yellow summer squash. I prefer the heartier winter squashes. But TV Stevie likes them, so periodically I try to find a way to cook them that isn’t too disgusting. I think I created a keeper. And I was clever enough to write down what I did immediately after supper that evening.

Pour about a quarter inch of olive oil in a large skillet.

Add boneless skinless chicken breast that has been cut into bite-sized pieces.

Season heavily with McCormick Grill Mates Montreal Chicken seasoning.

Cook over medium heat.

When the chicken is is done, add chopped onion and garlic–I used a lot of chopped garlic–to the pan.

Cook this for a few minutes, until the onions are translucent.

Add 1 medium zucchini, thinly sliced, and 1 medium summer squash, thinly sliced.

Season well with Mrs. Dash Grilling Blends for Chicken.

When the squash is thoroughly cooked (15-20 minutes, stirring often)

add 1 14.5 oz can of petite diced tomatoes.

Cook for several minutes.

Drizzle in some balsamic vinegar.

Cook for several more minutes.

Transfer to glass baking dish (I use a round quiche pan).

Top with shredded mozzarella

and microwave for 1 minute (or until cheese is melted).

That’s it. Yes, it’s heavy on the seasonings, but one of the reasons I don’t care for summer squashes is their lack of flavor. They are all texture and no taste.