Before starting on the zucchini, preheat the oven to 350 degrees.
Marinate the chicken in white wine and rosemary.
I was at the tail end of the bottle, so I used a Channing Daughters Mudd Vineyard Sauvignon Blanc. Delicious!
Channing Daughters is a small winery out in Bridgehampton. The intimate tasting room and wonderful staff make it a must see if you're making your way out to the Hamptons.
Put the marinated chicken in a baking dish and bake for approximately 20 minutes.
Remove and reserve.
Prepping the Zucchini
I'm still making my way through the copious amounts of zucchini that has grown this summer. Due to their size, the zucchini has a "pithy" center. I prefer removing it because I find both the texture and the flavor to be distasteful.
Sprinkle a small amount (approximately 1-2 tablespoons) of olive oil on a baking sheet.
Layout the zucchini the first sheet I baked I left the rings intact. However, in the interest of expediency I started cutting them in half for the bottom layers.
Season with fresh thyme, chives, salt and pepper.
Bake at 350 degrees for approximately 12-15 minutes.
Once you've finished baking all the zucchini, begin building the layers. I wanted to maintain the moisture in both the chicken and the vegetables so I poured some of our family's tomato sauce at the bottom.
I then began stacking zucchini, cherry tomatoes, and since I wanted it to be a little creamy, small amounts of goat cheese.
Lay in your chicken.
I then took the whole zucchini rings from the first batch I baked, and placed them over the chicken.
The top layer was topped with the armenian string cheese.
I had so much fun pulling it apart, it's almost ridiculous.
Bake for another 15 minutes.
Eat up and enjoy!