I have been on a bit of a zucchini kick lately (check out a few other zucchini dishes here and here) and this zucchini dish was a bit of an accidental creation! I have those nights where I go at cooking without a plan, and simply just throw things together (hoping/pray that it works out)! And a few weeks ago, on a lazy weeknight I tossed a few pantry staples in a skillet with my beloved zucchini... which resulted in this bomb zucchini skillet! Added bonus this dish is quick and healthy! Oh, and super tasty!
Yup, this dish was certainly unexpected but to good not to share with you all! I love serving this simple veggie saute of sorts with grilled chicken and the leftovers make a great lunch the next day (the flavors seem to meld together over night)! Yum! All you need are a few pantry staples (I bet you have them in your pantry right now), fresh zucchini and grilled chicken (or beans for vegetarians)! Serve the zucchini and tomato mixture over rice or eat by itself, either way it is delicious!
Fresh Zucchini and Tomato Skillet with Grilled Chicken
Brunch N'Cupcakes
Serves 4
Ingredients:
4 Zucchinis chopped
1 - 15 oz can Italian Style Diced Tomatoes - Undrained
2 Teaspoons Garlic Powder
1/3 Cup Grated Parmesan cheese
2 Grilled Chicken Breast; or 1 Cup Bean of Choice
Salt and Pepper to taste
Directions:
1- In a skillet coated with cooking spray saute zucchini until tender. Roughly 7 minutes.
2- Pour canned tomatoes over zucchini and stir until well combined. Season with garlic. Cook until heated through about 5 minutes.
3- Top skillet with Parmesan cheese and serve.
**Note - If using beans stir beans into zucchini before topping with cheese. If serving with chicken, lay chicken breast on top of zucchini once sprinkled with Parmesan cheese!
Enjoy!
