All-American Chicken-Zucchini Casserole

Ingredients:

For zucchini mixture:
1 1/4 cups low-sodium chicken broth
2/3 cup dry basmati rice
8 cups chopped zucchini
1 cup diced onion
1/2 cup water
2 cloves garlic, minced

For the Cheddar mixture:
3 large eggs, beaten
1 1/4 cups shredded sharp Cheddar cheese
3/4 cup sour cream
1/2 cup milk
1/2 cup Parmesan cheese, divided
1/2 cup fresh breadcrumbs, divided
1 tsp. dried Italian seasoning
1 tsp. kosher salt
1 tsp. hot sauce
1/4 tsp. ground black pepper
1 tbsp. EVOO
4 boneless, skinless chicken breasts, cut into tenders

Directions:

Preheat oven to 350 degrees. Coat a 9 x 13 baking dish with nonstick spray.

Bring broth to a boil in a small saucepan over high heat. Add rice, cover, and reduce heat to low simmer until liquid is absorbed, about 15 minutes.

Combine zucchini, onion, water, and garlic in a large saucepan; cook, stirring occasionally over medium heat until zucchini is tender, about 15 minutes.

Stir together eggs, Cheddar, sour cream, milk, 1/4 cup Parmesan, 1/4 cup bread crumbs, Italian seasoning, 1 tsp. salt, hot sauce, and 1/4 tsp. pepper in a large bowl.

Add the cooked rice along with the zucchini mixture to the Cheddar mixture in the bowl. Spoon the combined mixture into the prepared baking dish.

Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet; saute until golden brown, 3-5 minutes on each side.

Arrange chicken on rice mixture in the baking dish. Combine remaining Parmesan and breadcrumbs - sprinkle over the chicken and rice in baking dish.

Bake casserole until bubbly, about 30 minutes. chicken is done with it reaches 165 degrees when tested with an instant read thermometer.

Summer Vegetable Pasta

Ingredients:

1 lb. corkscrew pasta
1/4 cup EVOO
4 cloves garlic, minced
1/2 cup breadcrumbs (I used Panco)
1 lb. zucchini (about 3), thinly sliced
4 ears corn, kernels removed
6 oz. swiss cheese
1/2 cup parmesan cheese
salt and pepper

Directions:

Cook pasta according to package directions; reserved 1/2 cup cooking water.

Meanwhile, in a small skillet, heat 2 tbsp. olive oil over medium heat. Add half the garlic and cook until golden, about 30 seconds. Stir in breadcrumbs and remove from the heat.

In the reserved pasta pot, heat remaining olive oil over medium heat. Add remaining garlic and cook until golden, about 30 seconds; add zucchini and cook until crisp tender, about 5 minutes. Stir in the corn, cooked pasta, and reserved cooking water. Add swiss cheese and season with salt and pepper.

Sprinkle breadcrumb mixture and parmesan over dish just before serving.

**Add in cooked chicken for extra protein!

Grilled Zucchini with Lemon-Garlic Butter Baste

8 medium zucchini (about 2½ pounds), trimmed, halved lengthwise
½ cup (1 stick) butter
1 tablespoon frozen unsweetened lemon juice concentrate or 2 tablespoons fresh lemon juice
1 teaspoon lemon-pepper seasoning
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon curry powder
¼ cup grated parmesan cheese (optional)

Preheat barbecue (medium heat). Score cut side of zucchini halves diagonally about ¼ inch deep at 1-inch intervals.

Melt butter with lemon juice concentrate, lemon-pepper seasoning, garlic powder, oregano, and curry powder in heavy small saucepan. Season with salt and pepper. Brush seasoned butter on cut side of zucchini.

Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12 minutes. If desired, arrange zucchini on grill, cut side up, and sprinkle with cheese; close lid of barbecue and cook until cheese just softens, about 1 minute. Transfer zucchini to platter.

Yields: 4 Servings

Farmer's Market Zucchini

4 zucchini, sliced
2 cloves garlic, minced
1 tbsp. olive oil
½ cup mozzarella cheese
2 tbsp. chopped fresh basil
2 tbsp. grated Parmesan cheese

Cook zucchini in hot oil in large skillet on medium heat for 3 minutes, stirring occasionally. add garlic; cook 3 minutes or until vegetables are crisp tender. Remove from heat; stir in mozzarella and basil. Sprinkle with Parmesan.

Yields: 4 Servings