In case you’ve been living under a rock, spiralizing vegetables is most definitely “in”. If you can make it through a Pinterest sesh without a few zoodles recipes popping up, you’re not following very hip people (kidding, kidding…sort of). I can see my mother rolling her eyes now. Gucci food, I know. Same ingredient, different texture and presentation. Totally and completely FUN – both to make and to eat. And to put on Instagram.
Mr. Prevention and I were like little kids in the kitchen trying to figure out the attachment for my Kitchen Aid stand mixer. Which, by the way, works really well. It was the one time in forever that he has willingly helped make dinner. I should note that he did an EXCELLENT job of spiralizing my zucchinis! I should employ his helping hands more often, I do believe!
Of course, that would require him being around for dinner. Which he most certainly was not this week. He’s been working insane hours and I haven’t cooked in OVER a week. I couldn’t tell you the last time that happened. I also haven’t run the dishwasher all week which means it didn’t need unloading…which was truly dreamy. You’d think I’d have found time to be more productive, but fall TV is way too enticing.
Don’t worry, guys. I’m gearing up for a week of good eats (suggestions?!). Especially since I’ll want to oogle over my new refrigerator as much as possible. Ooooo…aaaah! It’s so shiny. And the drawers aren’t crumby and the doors aren’t sticky…yet.
The nice thing about zucchini is that while it is technically a summer vegetable, it’s pretty delicious and affordable year round. Plus, you can actually find it in the grocery store when the snow starts flying. While I will experiment with spiralizing over time, zoodles are definitely enjoyable. So enjoyable, in fact that I made a cold “Greek” zoodle salad at Shea’s birthday and simply dressed up the zoodles with Caesar dressing, Kalamata olives, pepperoncini peppers, feta, tomatoes, and cucumber. The only issue was…people said they preferred warmed or cooked zoodles.
Ironically, I had made this dish and adapted it in that very way just about a week prior. While the recipe did not instruct to cook my zoodles in the delicious heirloom tomato and wine sauce, I did just that. They soaked up the sauvignon blanc and garlic and simmered until just tender and warm. Divine! The chicken? Not so shabby, either!
- 2 Tbsp olive oil, divided
- 1 Tbsp fresh thyme, chopped
- 6 garlic cloves, thinly sliced and divided
- 1 shallot, thinly sliced
- 1 lb heirloom tomatoes, chopped
- ½ cup dry white wine
- ½ tsp salt, divided
- ½ tsp black pepper
- 3 Tbsp 2% plain Greek yogurt
- 1 oz (1/4 cup) grated Parmesan cheese, divided
- 4 (5 oz) skinless, boneless chicken breasts
- 1 cup panko
- 1 tsp garlic powder
- Cooking spray
- 4 medium zucchini
- 4 oz fresh mozzarella cheese, thinly sliced
- Preheat oven to 425 degrees F.
- Heat 1 tablespoon oil in a large skillet over medium heat. Once hot, add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, wine, ¼ teaspoon salt, and pepper; cook 8 minutes or until liquid is reduced by about half.
- Meanwhile, combine yogurt and Parmesan and using your hands, spread over both sides of chicken breasts, coating completely; set aside.
- Combine panko and garlic powder. Dredge chicken in panko mixture and place on a wire rack coated with cooking spray. Place rack on a baking sheet. Bake for 18-22 minutes or until cooked through.
- Using a julienne peeler or spiralizer, peel zucchini lengthwise into strips or spiralize into zucchini noodles. Add zucchini noodles to the tomato mixture and continue cooking over medium heat for 3-5 minutes or until zucchini has softened and heated through.
- Remove chicken from oven; preheat broiler to high (550 degrees F). Top each piece of chicken with 1 ounce of mozzarella. Broil 2 minutes or until cheese is bubbly. Serve chicken with the zucchini noodles.
- Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 garlic cloves; cook 1 minute. Add zucchini; cook 2 minutes. Remove from heat. Toss with remaining sauce, remaining ¼ teaspoon salt, and half of basil.
- Arrange ¾ cup zucchini noodles on each of 4 plates.