Wondering what to do with a bumper crop of zucchini? Sliced thin, these green squashes make a low-carb alternative to pasta in this easy, protein-packed summer supper. Fresh basil adds lots of flavor as well as a big helping of vitamin K, a nutrient that helps keep your bones strong.
Go to the healthy recipe on epicurious.com
Photograph By: Romulo Yanes
Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:
See the full nutritional analysis from NutritionData.com
Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately.
Pat chicken dry, then cut crosswise into thirds. Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total. Add chicken to zucchini.
Add garlic to skillet and cook, stirring, until pale golden, about 1 minute. Add water and scrape up any brown bits, then drizzle over chicken. Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly. Season with salt and pepper.
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