OVEN FRIED ZUCCHINI SLICES RECIPES

Steps:

• Pat chicken dry with paper towel and season with salt and pepper.
• Select SEAR/SAUTE and set the time to 30 minutes. Press START.
• When preheating has completed, add 1 tbsp of oil into the cooking vessel. Place chicken breast side down in the pot and sear until browned for 5 minutes. Flip the chicken breast side up and brown the second side for 5 minutes, then transfer to a plate.
• Add potatoes, carrots, shallots and ½ tsp salt. Cook until vegetables start to develop browning, and onion start to soften. Stir occasionally for about 7 minutes.
• Add garlic and thyme sprigs and cook for 30 seconds, until fragrant.
• Add chicken broth and bay leaf. Stir well scraping up any browned bits from the bottom.
• Press CANCEL.
• Place chicken, breast side up, on top of the vegetables and add the juices from the plate the chicken was resting on.
• Place lid on. Select MANUAL MODE 2 – 350F and set time to 60 MINUTES. Press START.
• After cooking has completed, use a meat thermometer to check that the internal temperature of the chicken breast has reached to 165F.
• Transfer chicken to a cutting board and let rest for 15 minutes.
• Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
• In the cooking vessel, discard the bay leaf and remove the thyme stems. Skim any fat from the surface of the liquid in the pot.
• Select SEAR/SAUTE and set the time to 20 minutes. Press START. Simmer and reduce the liquid for about 5 minutes, until thickened.
• Press CANCEL.
• Whisk in butter and freshly squeezed lemon juice and season with salt and pepper to taste. Pour into gravy boat for serving.
• Sprinkle parsley over the vegetables, carve the chicken and serve with lemon gravy.

Steps:

• Preheat the oven to 350 degrees F. Generously coat a 9- by 5-inch loaf pan with cooking spray. Spread the walnuts out on a baking sheet and toast in the oven until lightly golden, about 7 minutes. Cool and roughly chop. Coarsely grate the zucchini into a bowl and squeeze out the excess liquid; you should have about 1 1/2 cups zucchini. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Beat the sugar, oil, apple butter, vanilla and eggs with an electric mixer on medium speed in a large bowl. Add the flour mixture and beat on low speed until just combined, and then on medium speed for 30 seconds. Stir in the zucchini and nuts until evenly combined. Pour the batter into the loaf pan. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan and completely cool. Cut into 12 slices and serve at room temperature.