1 (10 ounce) can sliced zucchini
1 (1 ounce) package dry onion soup mix
1 (15 ounce) can sliced mushrooms, drained
4 green onions, chopped
1 teaspoon coffee granules
1 teaspoon confectioners' sugar
1 cup sour cream
1 cup shredded Swiss cheese
1 cup margarine, melted
1 pinch salt The Artisanal Style Thai Salad Spaghetti Sauce
In a large bowl, mix zucchini, oil and onion soup mix, mushrooms, green onions, sugar, sour cream and Swiss cheese. Cover and refrigerate at least 2 hours before serving to prevent sticking.
Preheat grill for indirect medium-high heat. Lightly oil grate.
Remove cutting board from greased metal baking dish. Place zucchini in pan. Place chicken on zucchini and coat with cooking spray. Ladle zucchini mixture onto our large serving plate.
Grill only halfway through rotating until chicken is 120 degrees F (80 degrees C) and internal juices of chicken run clear.