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eve11Ingredients:
about 10-15 bite-sized medley potatoes (little potatoes mixture of tan, red and purple)
1/2 a large vidalia sweet onion sliced into circles
1 BIG zucchini, probably 2 or maybe even 3 small ones.
7 boneless skinless chicken tenders (approx. 1 lb)
some red and orange peppers, sliced
Fresh spinach
panko bread crumbs
butter (1 or 2 pats, softened)
garlic and basil to taste (I used the kinds from squeeze tubes)
mozzarella cheese
2 tbsp (approx) extra virgin olive oil
italian grill seasoning/dressing for chicken and zucchini (I used cracked peppercorn chicken seasoning sauce I had)
Directions
Preheat oven to 350 degrees. Slice zucchinis lengthwise (skin on) into approximately 1/4 inch thick slabs (I had to cut the monster zucchini in half in the middle and still got like 3.5 to 4 inch planks out of it, a ton of them). Toss zucchini planks in mixture of olive oil and italian dressing/seasoning until coated. Preheat grill to low heat and brush with olive oil so zucchini doesn't stick (it might anyway). Grill zucchini planks for about 5 minutes per side on low until they get grill marks and start to get some char and good color. Take off the heat and set aside.
Using some cling wrap and a kitchen mallet, flatten the chicken tenders out so they are about 1/3 inch thick. You don't need to flatten them so much you destroy them, just so the thick tops are as thin as the tapered ends. Toss in more of the peppercorn/olive oil mix.
Slice up potatoes lengthwise into about 4 slices per little potato. Spread butter, garlic and basil all mixed together on the bottom of a medium sized casserole dish (I think my medium sized one is about 10 by 5?). Toss potatoes in this until coated and then spread them out for the bottom layer of the not-lasagna. Any leftover potatoes can go along the sides of the dish; they will cook. Add a layer of the cut onions, and then a layer of the zucchini planks. Then put the chicken tenders in, and sprinkle with a layer (not a thick one but more than just a dusting) of some panko bread crumbs. Add peppers and final layer of zucchini. Layer spinach on top and then sprinkle the top with more bread crumbs and mozzarella cheese. Bake covered with foil for 25 minutes, and then up the heat to 375 and bake for another 25 minutes or so until the cheese is melted, the potatoes are soft and the chicken is cooked. Slice and serve like a lasanga but it won't exactly stay together as well due to lack of cheese.
You might also try covering the top with some kind of marinara sauce or pizza sauce. I cooked it just with the butter at the bottom and the grill seasonings for the flavors but served it with a side of buttered Italian bread and warm pizza sauce and/or Ranch dressing, and that tasted pretty good.
about 10-15 bite-sized medley potatoes (little potatoes mixture of tan, red and purple)
1/2 a large vidalia sweet onion sliced into circles
1 BIG zucchini, probably 2 or maybe even 3 small ones.
7 boneless skinless chicken tenders (approx. 1 lb)
some red and orange peppers, sliced
Fresh spinach
panko bread crumbs
butter (1 or 2 pats, softened)
garlic and basil to taste (I used the kinds from squeeze tubes)
mozzarella cheese
2 tbsp (approx) extra virgin olive oil
italian grill seasoning/dressing for chicken and zucchini (I used cracked peppercorn chicken seasoning sauce I had)
Directions
Preheat oven to 350 degrees. Slice zucchinis lengthwise (skin on) into approximately 1/4 inch thick slabs (I had to cut the monster zucchini in half in the middle and still got like 3.5 to 4 inch planks out of it, a ton of them). Toss zucchini planks in mixture of olive oil and italian dressing/seasoning until coated. Preheat grill to low heat and brush with olive oil so zucchini doesn't stick (it might anyway). Grill zucchini planks for about 5 minutes per side on low until they get grill marks and start to get some char and good color. Take off the heat and set aside.
Using some cling wrap and a kitchen mallet, flatten the chicken tenders out so they are about 1/3 inch thick. You don't need to flatten them so much you destroy them, just so the thick tops are as thin as the tapered ends. Toss in more of the peppercorn/olive oil mix.
Slice up potatoes lengthwise into about 4 slices per little potato. Spread butter, garlic and basil all mixed together on the bottom of a medium sized casserole dish (I think my medium sized one is about 10 by 5?). Toss potatoes in this until coated and then spread them out for the bottom layer of the not-lasagna. Any leftover potatoes can go along the sides of the dish; they will cook. Add a layer of the cut onions, and then a layer of the zucchini planks. Then put the chicken tenders in, and sprinkle with a layer (not a thick one but more than just a dusting) of some panko bread crumbs. Add peppers and final layer of zucchini. Layer spinach on top and then sprinkle the top with more bread crumbs and mozzarella cheese. Bake covered with foil for 25 minutes, and then up the heat to 375 and bake for another 25 minutes or so until the cheese is melted, the potatoes are soft and the chicken is cooked. Slice and serve like a lasanga but it won't exactly stay together as well due to lack of cheese.
You might also try covering the top with some kind of marinara sauce or pizza sauce. I cooked it just with the butter at the bottom and the grill seasonings for the flavors but served it with a side of buttered Italian bread and warm pizza sauce and/or Ranch dressing, and that tasted pretty good.
