Tomato Sauced Zucchini with Chicken Parm

Farmer's market season is upon us, so I thought I'd post this delicious dish. Using fresh, locally grown herbs & veggies bumps up the sweetness factor while also supplying you with more that 4 times the antioxidants & flavenoids than grocery store fare. You could also omit the chicken & just serve the zucchini as a side to any dish you like!

2 t olive oil

1/2 red onion (red ones are sweeter, but you could use any kind you have)

3 cloves garlic, minced

2 1/2 pounds fresh tomatoes, chopped (I like to peel them too, or use one 14 oz can)

6 leaves fresh basil, shredded

1 bunch parsley

2 zucchini (more if your family really likes them)

1/4 c grated Parmesan cheese

1/2 c seasoned croutons, crunched into crumbs

1 egg, beaten

1 1/4 lbs. chicken breast (about 2 large breasts)

1/4 c ricotta cheese

1. Pre-heat oven to 170 degrees.
2. Saute onion in hot oil about 1 minute
3. Add garlic to onion & saute until garlic is lightly browned
4. Add chopped tomatoes & basil
5. Simmer mixture uncovered 5 minutes, then partially covered another 15
6. while tomatoes mixture is cooking, wash zucchini & slice into super thin strips using a potato peeler (or a Titan peeler if you're an infomercial junkie like me!)
7. Scrape the tomato mixture into an oven safe bowl & keep warm in preheated oven
8. Without cleaning the pan, heat another tablespoon olive oil & add zucchini
9. Cook covered 4 minutes, stir well, then cover & cook another 4 minutes
10. While zucchini is cooking, pound chicken to an even thickness & slice each breast into thirds.
11. Add zucchini to tomato mixture & heat another tablespoon oil in pan
12. Mix croutons & Parm together
13. Dip chicken pieces in egg, dredge in croutons, & add to pan.
14. Cook about 4 minutes, flip, & cook another 4 minutes or until done.
15. Spoon zucchini mixture into plates, add 2 pieces of chicken each, & top with a scoop of ricotta cheese.
16. Sprinkle with any remaining Parm & serve!