“Creativity is intelligence having fun.”
I had a lot of fun with this recipe because it forces creativity. Yes, it’s that time of year when people are finding creepy ways to get rid of the surplus of zucchini from their gardens. I actually saw a woman who’d dressed zucchini in Barbie clothes and gave them out to little children. “Do you want a Barbie?” Clever.
You did notice that the word, “zucchini” is not capitalized in the heading of this post. Just trying to sneak it in. Well here’s another go at managing this prolific vegetable. It is, I promise, lemony delicious.
2 boneless, skinless chicken breasts, split in half
3 T butter
1/2 t dried dill
1/4 t salt
black pepper, pinch
medium zucchini, diced
Saute the chicken until cooked through. Set aside so it can rest while you continue to slave away.
Shred 1/2 t lemon peel off the lemon, avoiding your knuckles. Cut the lemon in half and squeeze out 2 T lemon juice. This is the part where you’re going to be grateful you didn’t scrape you knuckles. If you did, the lemon juice will make that abundantly clear.
In a skillet, melt the butter over medium heat. Stir in the lemon peel and lemon juice along with the dill, salt, and pepper. Add the zucchini and sauté for about 3 minutes.
During this 3 minutes you’ll have an opportunity to cut the chicken, which is now cool enough to handle, into bite-size cubes. Add it to the pan. Stir. Delight in your creation. Serve with gusto and/or cooked rice.
This is the dish still in the pan BR, before the rice was cooked. There is plenty of lemony butter. I would also do mashed cauliflower or quinoa or a chocolate bar with this. Whoops! Thinking out loud again.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.