Growing up I was never a huge fan of vegetables. You can ask my mom about that. So she would have to either bribe me, some how force it into a meal (hello stuffed peppers) or sneak it in (veggie filled spaghetti sauce). Things have changed a lot since then, but getting enough vegetables in every day still continues to be a struggle for me because, if you’ve followed me for awhile you know, I don’t like salads. So I have to think of creative ways to slip it in each meal.
1 medium zucchini
2 cloves garlic
1 cup shredded pepper jack cheese
Juice from one lemon
1 cup seasoned panko bread crumbs
1 lb chicken cutlets
Preheat oven to 400 degrees
Shred zucchini by hand or I used the food processor and drain out any extra liquid. Chop the 2 cloves or garlic and mix it in with the zucchini and cheese. Spoon mixture to center of one of the cutlets and roll up. Beat the egg and add lemon juice to it. Dip cutlets into egg mixture and then into the bread crumbs, place in baking dish seam side down. Bake in oven for 30 minutes or until juices run clear.