Thursday, August 22, 2013

Use Up Your Summer Zucchini and Tomatoes!

This is the time of year when we usually have tons of zucchini and beautifully ripe tomatoes.  Well, not in my garden.  Most of my tomatoes are green still and I’m only getting a few zucchini.  I know I am behind on the zucchini because I had to replant after my seedlings died but I am not sure why my tomatoes are still green!  Anyway, I am lucky enough to be getting tomatoes from my CSA share (as a reminder CSA is Community Sponsored Agriculture).  This is a perfect recipe to use up both tomatoes and zucchini.  It is based on Rachel Ray’s recipe from her book 30 Minute Meals.  I believe this was before she was famous and was still a local girl – she is from Upstate, NY.  I remember watching her TV segment on WRGB News and now look at her!  Anyway she called this recipe |”My Sister Ria’s Lazy Chicken, or My Lazy Sister Ria’s Chicken.”  I just simply call it Balsamic Chicken with Veggies.  I made some minor modifications such as using fresh tomatoes and more zucchini.  I also suggest serving this over quinoa instead of with crusty bread. 
1.5 pounds thinly sliced skinless chicken breast

Balsamic vinegar

2 Tbs olive oil

2 potatoes thinly sliced

1 medium onion, thinly sliced

½ Cup white wine (or you can use chicken stock)

1 medium or 2 small zucchini, thinly sliced

3 medium tomatoes (roma or another meaty tomato) diced

5 leaves fresh basil

1 sprig fresh oregano

4 thick slices of provolone from the deli


Slice chicken breast in half, rub with balsamic vinegar.  Heat half the oil in a deep oven safe pan over medium-high heat and brown the chicken.  Remove the chicken from heat and set aside.   Add the rest of the oil and add the sliced potatoes and onions.  I used a mandolin to get uniform slices but you can simply use a knife.   Season the potatoes and onions with salt and pepper and cook until they begin to get some color.  The onions will start to caramelize and get a nice brown.   

At this point preheat your oven to 400 degrees.   

Add the wine to the pan and put a layer of zucchini across the potatoes and season with salt and pepper.  Top the zucchini with chicken breast and add the diced tomatoes on top of the chicken.  Sprinkle the herbs on top and cover.   Cook until the chicken is done – about 10 minutes (I always use a meat thermometer with chicken). 


Add the slices of provolone on top of the tomatoes and place the pan into the oven until the cheese melts.  You can also use a broiler for this. 

My youngest son ate his chicken and potatoes.  In the past my oldest son loved this dish.  However, last night he had his palate expander removed (here’s hoping no braces!) and found it difficult to eat without it so he had soft foods instead. 

This recipe serves about 5-6 and has about 350 calories per serving. It packs a punch though since it has lean protein and lots of veggies. 



  1. There are so many "use up your zucchini" recipes around right now :) 'Tis the season! :) Thanks for linking up to Let's Get Real!

    1. That's right! Most people are trying to give their zucchini away!

    2. That's right! Most people are trying to give their zucchini away!