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Zoodle Piccata with Grilled Chicken

I love lemon. I love salt. I love butter. I love slurpy, delicious noodles. This zoodle piccata totally satisfies all of those desires.


serves 2

2 medium (6-8″) summer squash and/or zucchini
Olive oil and/or butter
5 oz pinot grigio
juice of 1 lemon
1-2T capers
2 grilled chicken breasts


1. Heat a 12″ skillet over medium heat. Meanwhile, julienne the squash but stop when you get to the seed core. Add olive oil to the pan, then the zoodles and toss to coat. Add wine and cover to steam.

2. When zoodles are softened, remove from pan leaving the liquid behind. Add lemon juice and capers. Bring to a boil and reduce by 1/3-1/2. Turn off heat and add butter if you want (I’m dairy-free right now, so I skipped this).

3. Plate it up! and top with grilled chicken.

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