I had both zucchini and ground chicken that needed to be dealt with before going over the edge, so on the verge of the weekend, after wrestling my email to a draw, I got busy making these chicken meatball stackers.
I started by mixing the ground chicken with shredded mozzarella, panko bread crumbs, salt, pepper and Italian seasoning. I got them started cooking in some olive oil, garlic and finely chopped basil. At the same time I caramelized four thick slices of zucchini in olive oil and cooked them till soft and set aside.
After the meatballs were cooked through I set them aside also and deglazed the pan with red wine and then added a huge tomato from the farm stand that I had rough chopped. I put some extra garlic in also.