Adventures with Zucchini...part 1

I'm having an issue with zucchini. Just a small one, and I'm sure I'm not alone, it is the season. The bothersome bit is that it's not even my fault. I am not the greatest gardener and still have much to learn, but I learned years ago that very little zucchini plants are needed to produce many zucchinis. I planted just the right amount for my family of 6, but apparently my friend planted too much for hers because I somehow ended up with a ton from her garden, disguised as a paper grocery bag and stuffed under my chair. So now, despite my own precautions, I have too much zucchini.

I have many, many recipes that I thought I might like to try, but at the moment I have taken it upon myself to put (sneak) zucchini into everything I possible can. You may recall the Zucchini Cinnamon Chocolate Cupcakes (with Strawberry Chocolate Frosting) from my last post. Today I had 3 zucchini experiences. First I baked fresh Zucchini Chocolate Chip Scones for my brunch. Delicious. Then I had a bunch of bananas that were crying to be bread. Zucchini Banana Bread. Also good.

Zucchini Banana Bread & Zucchini Scones

Then the finale. Dinner was Spicy Peaches and Chicken (with zucchini), also a Food Bank friendly recipe. And here it is for you:
(Now, of course I would much prefer to use fresh peaches and fresh hormone-free chicken for this recipe, and if I had made it 2 years ago I probably would have, so feel free to do so if you are able. Also, when I originally made this recipe, I used apricots instead of peaches, which I prefer, but both are tasty. I will mark those items commonly received from the Food Bank with FB.)



Spicy Chicken with Peaches and Zucchini

1can peaches or apricots, drained & diced -FB
1 or 1 1/2cups zucchini, diced or shredded -FB or sneaky friend's garden
1 or 1 1/2c orange juice -FB or WIC
2-4 cloves of garlic, crushed
1-2T apple cider vinegar
2T sugar, brown preferred
1/2-2teas red pepper, I thought 1/2t was kinda lite, but 2 may be much for some
12 ounces of cooked skinless chicken, cubed. -FB 2 (6oz) cans cooked chicken
rice, cooked -FB

Combine all but chicken & rice in a saucepan and bring to a boil. Reduce heat and simmer 10mins. Add chicken and simmer, making sure chicken gets cooked through, about 10 minutes. Serve chicken in sauce over cooked rice. Quinoa or couscous would be lovely too.

I tested this recipe on my children. The first couple times I made it I used apricots and no zucchini. Daughter #2 insists that she doesn't like zucchini, or indeed most anything green, yet she has devoured the last 5 things I've managed to sneak zucchini into with no complaints. It was she who said that she enjoyed this dish for it's mild sweetness. So, there you go.