Chicken Parmesan with Zucchini Pasta Recipe

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


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  • 4 zucchini, cut into spirals using a spiral slicer
  • 1 teaspoon salt
  • 1 tablespoon Italian seasoning
  • 4 skinless, boneless chicken breast halves
  • salt and ground black pepper to taste
  • 1 cup marinara sauce
  • cooking spray
  • 4 slices mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese, or to taste
  • Directions

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    1. Line a baking sheet with parchment paper.
    2. 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.
    3. 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.
    4. Heat marinara sauce in a saucepan over low heat.
    5. 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.
    6. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
    7. 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.
    8. Spoon marinara sauce over each chicken breast and top with mozzarella cheese.
    9. Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes.
    10. Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.


    • Partner Tip
    • Reynolds® parchment can be used for easier cleanup/removal from the pan.

    Nutrition Facts

    Per Serving: 277 calories;9.5 g fat;10 g carbohydrates;37.2 g protein;88 mg cholesterol;1190 mg sodium.Full nutrition
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