I haven't tried it yet - my question is what is the correct oven Temp? The written recipe says 450; the video says 350.
I've made this recipe twice and both times it was amazing. Who knew such few and simple ingredients could taste so good?
I do have a question for the author: what is the best ovenproof saute or skillet pan to use? The first time, I used a dutch oven and baked and found that the onions and zucchini were a little too soft and slightly soggy. The second time, I used an All Clad stainless steel saute pan and roasted (by mistake) and found that the veggies got a little too burnt and there was no moisture. Ann's pan isn't nonstick, dutch oven or stainless steel so I was curious!
This was fabulously easy to make and as delicious as you said it would be! I loved the video, too! Very pleased to have found your website, thank you!
Wow this was amazing! I was a little hangry while making dinner, so to speed it up instead of putting in the oven I cut the chicken into large chunks (used boneless, skinless) and mixed back in with the zucchini to finish cooking stovetop. Added some corn as well. The zucchini was delish.
We loved this! Outside of using boneless skinless chicken thighs, I followed the recipe exactly, and it came out great! It probably would be better yet with the skin on. The zucchini really did come out “melted,” and, curiously, not at all mushy. We don’t like mushy zucchini, but this was Devine!
This had tons of flavor! So good! Will make again!
This will be a regular in my house! It is amazing what the chicken fat does to the zucchini. I added some julienned yellow pepper with the onion. An absolute keeper.