Zucchini Tuscan Skillet

Zucchini Tuscan Skillet
Save RecipeSave Recipe


  • 1 tablespoon butter
  • 700g | 1½ lb skinless chicken thigh fillets, cut into strips
  • 120g | 4oz fresh semi-dried tomato strips in oil, chopped *See Notes
  • 100g | 3.5oz jarred sun dried tomatoes in oil, chopped
  • 4 cloves garlic, peeled and crushed
  • 300ml |1¼ cup thickened cream, reduced fat or full fat (or half and half)
  • 1 cup shaved Parmesan cheese
  • Salt to taste
  • Dried basil seasoning
  • Red chilli flakes
  • 2 large Zucchini (or summer squash), made into Zoodles (use a vegetable grater if you don't have a Zoodle grater)


  1. Heat the butter in a pan/skillet over medium high heat. Add the chicken strips and sprinkle with salt. Pan fry until the chicken is golden browned on all sides and cooked through.
  2. Add both semi-dried and sun dried tomatoes with 1 tablespoon of the oil from the jar (optional but adds extra flavour), and add the garlic; sauté until fragrant. (While the chicken is browning, prepare your Zoodles with a Zoodle maker OR with a normal vegetable peeler.)
  3. Lower heat, add the cream and the Parmesan cheese; simmer while stirring until the cheese has melted through. Sprinkle over salt, basil and red chilli flakes to your taste.
  4. Stir through the Zoodles and continue to simmer until the zoodles have softened to your liking (about 5-8 minutes) and serve.


Need a new skillet?
This one is my favorite:


Looking for more zucchini recipes?
These are some of my favorites!
Chicken Zucchini Casserole
Cinnamon Zucchini Cake
Baked Zucchini Bites
Double Chocolate Zucchini Cookies
Chicken and Zucchini Stir-fry


Our new cookbook, Dinner Made Easy, is now available for SALE!
With over 100 easy main dishes to help you get dinner on the table, meal time will be a breeze!

Screen Shot 2016-07-19 at 9.23.48 PM
Get your copy

Print Friendly, PDF & Email

Comment on this Recipe

4 Responses to “Zucchini Tuscan Skillet”

Leave a Comment