I know you probably have a squash or zucchini sitting on your counter right now. And maybe some fresh garlic, too. If you’re like me and have had your fill of sauteed squash for the time being try this recipe that will use the squash and other veggies you may have waiting to be used. I used a wonderfully sweet carrot from Great Day Gardens to a batch and it was a really great addition. I think this would be good with a cucumber-dill yogurt dipping sauce.
Now for the garlic! Yes, 40 cloves sounds like a lot but it works in this dish. And with a short ingredient list it’s a breeze to whip up. I used chicken thighs, our favorite cut, but I think a whole cut up bird is the traditional preparation.
Chicken and 40 Cloves
A whole broiler chicken cut into parts or any combination of about 9 chicken pieces
40 cloves of garlic, peeled
Olive oil or other fat
Salt and pepper
Fresh thyme or other herb
Prepare this dish in a skillet that can go from stovetop to oven. On the stove top, sear the chicken pieces in a bit of olive oil, lard or butter. Remove from the heat. Sprinkle with salt and pepper. Add the 40 cloves of garlic to the pan. Drizzle with about ½ cup of olive oil. Top with fresh herbs. Bake in a 350 degree oven for about an hour and 15 minutes or until chicken reaches an internal temperature of 165 degrees. Garnish with more fresh herbs and serve.
About 3 cups grated zucchini or squash
About 1 cup grated other veggies- use what you have like carrot, peppers, even cucumbers
¼ cup all purpose flour or gluten-free substitute
1 teaspoon salt
1 teaspoon black pepper
½ cup grated parmesan or nutritional yeast
3 garlic cloves, minced
One lightly beaten egg
Grate squash and combine with salt in a colander and let it drain for about 10-15 minutes. Squeeze as much liquid from the squash as you can and add it to a mixing bowl. Add other veggies, flour, black pepper, cheese or yeast, garlic and egg. Stir to combine.
Heat a skillet over medium heat. Add olive oil to the pan. Add about one tablespoon of squash mixture to the skillet and cook for about 2 minutes or until lightly browned. Flip and cook on the other side.
Serve with a creamy yogurt dipping sauce or other dipping sauce.