Chicken Parmesan with Zucchini Pasta

Chicken Parmesan with Zucchini Pasta Using a spiralizer, zucchini is turned into a tasty stand-in for pasta in this non-breaded take on chicken Parmesan.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 12 mins

    TOTAL : 32 mins

    SERVING : 4

    YIELD : 4 servings

  • Line a baking sheet with parchment paper.

  • Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini; toss to coat. Set colander over a bowl to allow water from zucchini to drain.

  • Wrap chicken in plastic wrap and place on a work surface; pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper.

  • Heat marinara sauce in a saucepan over low heat.

  • Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet.

  • Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.

  • Place zucchini in the same nonstick skillet over medium-high heat; cook and stir until tender yet firm to the bite, 3 to 4 minutes.

  • Spoon marinara sauce over each chicken breast and top with mozzarella cheese.

  • Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes.

  • Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.

Per Serving: 277 calories; protein 37.2g; carbohydrates 10g; fat 9.5g; cholesterol 88.2mg; sodium 1190mg.