Zucchini Chicken Parmesan

Now that I'm a certified chicken parmesan freak (thanks, PDub!), I've opened the window to some variations. The first I wanted to try was this zucchini version. Zucchini is one of those vegetables I will eat by the boatload in any which way - whether it's with hibachi or in a tasty bread.

What I loved about this is that the spices bring out such a mouthwatering flavor and the juicy tomatoes contrast perfectly with the crunchy zucchini and chicken. I served ours over angel hair and I'm working on convincing my husband that it needs to be on his home-from-deployment-missed-this list :)

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What you need:

• 4 boneless, skinless chicken breasts
• 1/2 zucchini
• 1 cup flour
• 1 Tbsp. garlic powder
• 1 egg
• 1 1/2 Tbsp. water
• 1 1/2 cups Panko
• 1 Tbsp. minced onion
• 1 tsp. basil
• 1 tsp. oregano
• Salt and pepper
• 1 can diced tomatoes
• 8 slices Provolone or Mozzarella cheese
• 1 tomato
• 1 1/2 cups shredded Parmesan cheese, divided
• 1 cup shredded mozzarella cheese

Directions:

1. Mix together flour and garlic powder. 
2. Combine egg and water in another dish.
3. In a third dish, mix Panko, onion, basil, oregano, and 1/2 cup Parmesan.
4. Slice zucchini in 1/2-inch thick rounds. Dip in flour, then egg, then Panko. Repeat with chicken.
5. Heat oil over medium-high heat and fry zucchini and chicken. Drain on a paper towel. *Chicken just needs to get golden, not necessarily cooked all the way through.
6. In a 9x9-inch pan, pour canned diced tomatoes about 1/4-inch high. Place chicken on top of it.
7. Put 2 slices of cheese on top of each chicken breast.
8. Slice tomato and place one on each slice of cheese. Season with salt & pepper. Top with zucchini slices.
9. Top with Parmesan and some of the mozzarella. Add the remaining diced tomato and more mozzarella.
10. Bake at 350* for 25 to 30 minutes.

Recipe from The Gingered Whisk