Tales of the Zucchini

The zucchini have not escaped from the farm and they also did not fall in the mud and require a bath.  But they are in full production mode, now and because of this, require much of my time.  I am grateful for a productive, fruitful garden.  My husband worked hard plowing and planting and weeding.  My job is to do something with the bounty, so we can enjoy it now and save some for later.  It's only June and my freezer is full.  I have given away dozens and I am getting very creative in the kitchen!
 So, I thought someone out there might like to hear about a recipe or two every now and then, using the squashy vegetable.  Bon Appetit!

Squash and Chicken Bake

I made this up.  Not that it is that creative, but that explains how I cook.  Sometimes it works.  Sometimes it doesn't but it's how I function. 

INGREDIENTS

2 chicken breast halves.

1 small zucchini

1 small summer squash

choice of seasonings

1 can of Rottella Tomatoes and Peppers (slightly spicey!)

Shredded Cheddar Cheese for topping

Spray baking dish with cooking spray.  Preheat oven to 375 degrees F
place chicken and thinly sliced squash in the pan around the chicken
season the chicken with salt, pepper, and whatever seasoning you like on chicken
Pour the can of tomato mixture over the food, include the canned liquid too.

Bake for 35 to 45 minutes until the chicken is cooked through and the vegetables are tender.  
Remove from oven
sprinkle with Chedder Cheese

Enjoy!