Wow this was surprisingly great!!! I added carrots for color & served over rice. I cut the zucchini in half length wise and sliced it and the carrot within seconds in the food processor. Very simple and ready to eat in less than 30 minutes. I will be adding this as a week day regular, cheap, easy and most importantly healthy!
I made this as directed but added chopped carrots for texture and color. I didn't have lemon juice so I added several dashes of dry mustard, which gave the meal a wonderful, contrasting flavor. This was an easy and flavorful meal. I served it over white rice. Good recipe!
Easy and delicious. Surprised at all the garlic, but I wouldn't change a thing about the recipe. I used two frozen chicken breasts, partially thawed.
My kids loved this dish alone. I put it on a bed of white rice and added parmesan cheese. Yummy!
This was a delicious, quick, and easy chicken recipe. I had leftovers that I added a can of cream of chicken soup and chicken broth (add amount to reach desired thickness) to make a scrumptious soup!
I used 2 zucchini and 1 japanese eggplant, I added an onion and used less garlic, I used 1/2 cup zinfandel instead of lemon juice, and I increased the oregano while skipping the basil (personal preferences). I served this over brown rice, and we liked it. Spice-wise, it could use a little kick, or variety, or something.
Tasty, fast, different from my usual!
Yummy and quick. A great addition to the weekday rotation. Made without Parmesan, served over rice.
Very easy and healthy meal. I served it with rice and topped it with Parmesan cheese.
This was so flavorful, and quick and easy, too--my favorite! :-) We had it by itself, but I'd love it over pasta (if the sauce was thickened a bit) or over brown rice. Served with a greens and citrus salad with berry vinaigrette, this made a delicious healthy dinner. Thanks for posting!