Preparation / Directions:
Slice unpeeled squash in 1/2" slices. Arrange in bottom of 3 qt. baking dish. Place chicken, skin side up, over zucchini. Add oregano to basic red sauce; pour evenly over the chicken and zucchini. Bake uncovered in hot oven (400) for 30 minutes. Baste chicken and zucchini with drippings; bake another 30 minutes, or until chicken is tender. Sprinkle with cheese and return to oven for a few minutes. **BASIC RED SAUCE DIRECTIONS** Cook onion in hot oil until soft and golden. Add remaining ingredients; simmer 15 minutes. Cool and store in refrigerator or freezer. Variations: for a more tart sauce, use an additional 2 tablespoons lemon juice. For a hotter sauce, add more tobasco sauce.
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