- 4 whole zucchinis
- 1/4 cup yellow onion, chopped
- 2 cloves garlic, minced
- Cutting length-wise, use a vegetable peeler to peel the zucchini.
- Heat a large pan with oil to sauté the onions. Then add in the can of tomatoes along with the garlic.
- In a separate pan cook the chicken. Once the chicken is cooked, add it into the other pan.
- Carefully add in the ribbons of zucchini, cooking it until it’s tender.