A couple of weeks ago, I blogged about the flavors of summer and my discovery of Jessica Gavin’s recipe Bruschetta Chicken with Zucchini Noodles.

I couldn’t wait to try this dish, which tops parmesan zucchini noodles with sauteed chicken, mozzarella cheese and a mixture of seasoned diced tomatoes.

I wanted to report back that it was absolutely delicious and so summer-y! The flavors of the tomatoes, zucchini, chicken and basil were so fresh and zesty, and it was a light meal for a summer evening.

To reduce the fat, I used a light sprinkling of shredded mozzarella and provolone rather than the sliced fresh mozzarella she suggested. To reduce calories, you can decrease the olive oil used for sauteing and use a nonstick pan or grill the chicken breasts instead.

This is definitely a keeper. Try it this week!