Marinated Zucchini and Chicken Sandwiches
Ever thought of making and eating a zucchini & chicken sandwich?
I must admit, this has never, ever crossed my mind.
But tonight, while taking a look at the weekly newsletter containing various recipes included in our produce box from one of the local Community Supported Agriculture farms in our area (otherwise known as a CSA), I saw this particular recipe as a way of using up some of our zucchini.
Unbelievably, I had all of the ingredients on hand, except for lemon juice. Someone, although I won't say WHO (Kelsi!), used up the last of my lemon juice this week. Thankfully, Elmer and the girls were already at the store, so I just gave them a call and had them grab some lemon juice to bring home.
Surprisingly, we all enjoyed this zucchini-chicken sandwich filling. We couldn't even tell it had any zucchini in it! Bonus!!!
I must admit, this has never, ever crossed my mind.
But tonight, while taking a look at the weekly newsletter containing various recipes included in our produce box from one of the local Community Supported Agriculture farms in our area (otherwise known as a CSA), I saw this particular recipe as a way of using up some of our zucchini.
Unbelievably, I had all of the ingredients on hand, except for lemon juice. Someone, although I won't say WHO (Kelsi!), used up the last of my lemon juice this week. Thankfully, Elmer and the girls were already at the store, so I just gave them a call and had them grab some lemon juice to bring home.
Surprisingly, we all enjoyed this zucchini-chicken sandwich filling. We couldn't even tell it had any zucchini in it! Bonus!!!
Here is the recipe:
Marinated Zucchini and Chicken Sandwiches
Makes 4 servings.
Using a vegetable peeler, slice the zucchini into thin ribbons.
Combine peeled zucchini with sliced onion, lemon zest or 1 Tbsp. lemon pepper, 2 Tbsp. olive oil, and 2 Tbsp. lemon juice. Sprinkle with salt and pepper to taste; let stand in bowl on counter for 30 minutes.
Meanwhile, sprinkle chicken with salt and pepper to taste and broil until fully cooked (no pink), or cook using frying pan or microwave.
Shred cooked chicken with two forks, or use food chopper to chop into small pieces. Add cooked shredded or chopped chicken to marinated zucchini. Stir in chopped almonds and fresh parsley, if desired.
Marinated Zucchini and Chicken Sandwiches
Makes 4 servings.
- 1 medium zucchini
- 1/4 of a red onion, thinly sliced
- 1 Tbsp. thinly sliced lemon zest, optional, or lemon pepper
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. olive oil
- salt and pepper
- 1 pound chicken breast or cutlets, or 2 cups leftover chicken
- 1/2 cup chopped toasted almonds
- 1/4 cup chopped fresh parsley, optional
- 1 loaf Italian bread, or Italian sub rolls
Using a vegetable peeler, slice the zucchini into thin ribbons.
Combine peeled zucchini with sliced onion, lemon zest or 1 Tbsp. lemon pepper, 2 Tbsp. olive oil, and 2 Tbsp. lemon juice. Sprinkle with salt and pepper to taste; let stand in bowl on counter for 30 minutes.
Meanwhile, sprinkle chicken with salt and pepper to taste and broil until fully cooked (no pink), or cook using frying pan or microwave.
Shred cooked chicken with two forks, or use food chopper to chop into small pieces. Add cooked shredded or chopped chicken to marinated zucchini. Stir in chopped almonds and fresh parsley, if desired.
Cut large loaf of Italian bread in half horizontally, or split open single serving sized Italian sub rolls. Drizzle extra olive oil onto cut sides of bread, if desired. Spread bread with zucchini-chicken filling. Add romaine leaves, if desired.
Enjoy!
Enjoy!
