My Zucchini Runneth Over

Are you sick of zucchini?  I'm proud to say I'm not... yet.  If you have ever grown your own zucchini you know that they just keep on coming until it freezes.  It can be a tough job to keep up.  Of course you give some to your friends, family, babysitter, and neighbors but somehow you still have a drawer full in your crisper.   These fritters are a great use of your zucchini overflow and a perfect side to my stuffed chicken.  Bring it on zucchini, I am loving your versatility!

Stuffed Roasted Chicken Breast with Zucchini Fritters

For the Chicken

3-4 chicken breasts about 1 lb (boneless, skinless)

1/4 c. Roasted tomatoes (recipe below) or you can substitute sun dried tomatoes in olive oil

3 oz Goat cheese

1/4 lb sauteed chard (you can use any dark leafy green)

salt, pepper

olive oil

Set oven to 400 degrees. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side). In a small bowl combine tomatoes, goat cheese and chard, mix together with a fork until combined.  Stuff each chicken with goat cheese mixture. Place on baking tray (I lined mine with parchment paper for easy cleanup.) Bake in oven for 30 minutes or until juices run clear (internal temperature of 160 degrees with an instant read thermometer).  Let the chicken rest for 10 minutes, serve with remaining tomatoes and fresh herbs.

For the Fritters

• 1 pound (about 2 medium) zucchini
• 1 t. salt/1/2t. pepper
• 1 tablespoon lemon zest (1 lemon) 
• 2T chopped basil
• 1  garlic clove, minced
• 2 large eggs
• 1/2 cup all-purpose flour
• 2 to 4 tablespoons olive oil
• 
  
• With a box grater, grate zucchini into a bowl. Add the salt, lemon zest, basil, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form. Heat 2 tablespoons olive oil in a large saute pan over medium-high. Carefully drop about 2 tablespoons zucchini mixture into pan. You may need to do this in multiple batches and add more oil as you go.  Cook fritters until golden, 2 to 3 minutes per side.  Top with a dollop of plain greek yogurt and basil.

Roasted Tomatoes

tomatoes- any kind will work (I used cherry)

garlic

basil

thyme

salt pepper 

olive oil

Slice tomatoes in half and seed, unless they are small then no need.  Toss tomatoes with garlic, herbs, salt and pepper.  Spread on a baking sheet cut side up and bake in the oven at 200 degrees for 3-4 hours.  You want the tomatoes to still be slightly moist, and not burnt.  Store in an airtight container in the fridge, enjoy!