6 Reviews

I can't get over how easy it was to make, how quickly everything came together, and how DELICIOUS it was! The zucchini sauce was a huge hit! I am going to try to make this into a soup for the winter months, thank you for sharing!!

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sarah f. August 01, 2014

It is unusual for me but I tweaked this recipe a lot. I needed only 1 portion for my dinner so I sliced and sauted in olive oil a very small zucchini with a big clove of garlic. Then I added to it half a cube of chicken stock and sauted a bit more. After that I put it in a mug (it was that little), added a little water and liquidized it to a sauce consistency. It gave me half mug of sauce and that was all I needed. Meanwhile I grilled the chicken breast with coarse sea salt and a bit of olive oil in the oven. I was grilling it at about 220 Celsius but the chicken would not brown and that was my only concern. Otherwise it tasted really nice. I guess if you like zucchini and chicken - you will like this recipe. It has an important advantage - you can make it really quickly and I think that - without the butter - it is a very healthy and satisfying meal option. I had mango with yogurt for dessert and I am the happiest person in the world.

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eva_anita June 29, 2011

I really wanted to like this recipe more than I did. I made it twice just to be sure. It wasn't bad by any means but the sauce left me wanting something more. I don't think we'll do this one again.

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Wrecks143 February 10, 2010

Wonderful Sauce! I used cartoned chicken stock- it turned out yummy! This sauce might be tasty with grilled shrimp, too! Thanks for a great dinner.

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Kizzikate March 02, 2009

This was a very easy meal to prepare during the week; and contained both a protein and a vege;making it even simpler. The flavor is wonderful....but don't tell those vege-haters what is in it until after they try it. My DH said he would not have tried it if I told him and he loved it! (In fact he is taking the leftovers for lunch tomorrow!) I used 1 cup of stock and 1/3 cup of wine and let it cook down longer to thicken it. I also blended about 3/4 of the zucchini, keeping the smaller pieces intact.

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Cook4_6 October 14, 2008

We cooked the chicken breast on the barbecue and didn't add salt and pepper. For the zucchini sauce, I used chicken stock and a little bit of white wine (included in the 300 ml). After half of it was pureed, I found that the sauce was too liquid. I pureed more zucchini to make it thicker. The taste of the zucchini sauce is wonderful. It goes well with the chicken. Thanks Bluemoon. Made for Newest Zaar tag.

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Boomette July 14, 2008
BBQ Chicken Breast With Zucchini Sauce