• Melinda O'Malley Keckler

Chicken Parmesan with Zucchini Noodles

Updated: Mar 15

We ditch the traditional pasta noodles and substitute with spiraled zucchini noodles to create a healthy side for chicken parmesan. The breaded chicken is pan-fried first, then baked on top of the zucchini so there's plenty of flavor in those green spirals.

Chicken Parmesan with Zucchini Noodles

By Melinda Keckler, CrinkledCookbook.com


8-12 small zucchinis - allow about two zucchinis per person

3 chicken breasts, sliced in half through the center to create six thin pieces

1 cup panko crumbs

1 cup garlic and herb bread crumbs

1 tsp salt

1 tsp pepper

2 eggs

1/2 cup olive oil for frying, plus additional for tossing with the zucchini noodles

1 batch of my Tomato Cream Sauce

1 cup grated mozzarella cheese

1 cup freshly grated parmesan cheese

parsley for garnish


Wash and pat dry the zucchinis, then make spirals using a vegetable spiralizer. I really like this brand, but there are many available. Place the zucchini noodles in a large bowl and toss with olive oil and a few dashes of salt and pepper. Set aside.


On a plate, combine panko, bread crumbs, 1 tsp salt and 1 tsp pepper. On another plate or shallow dish, whisk the eggs. Coat each piece of chicken with the egg, then place in the bread crumbs and coat thoroughly.


Heat olive oil in a heavy pan on medium/high heat. Once the olive oil is shimmering place chicken breasts in the oil and cook for about 2-3 minutes on each side. At this point we just want to create a crispy, browned crust and begin the cooking process, the chicken will also bake in the oven. Remove from heat and keep warm until all of the chicken pieces have been browned.


Place zucchini noodles in a greased 13x9 baking dish, top with chicken breasts and spoon a generous amount of tomato cream sauce on top of each piece of chicken and sprinkle with a little mozzarella. Bake at 375° for 20-30 minutes, uncovered. Remove from oven and top with remaining mozzarella and parmesan cheese and bake for another 20 minutes or until the zucchini is al dente and the cheese is melted and bubbly. Serve right away with warm bread and garnish with parsley,


Serves 4-6


Note: Some of the links in the recipe are paid links with Amazon Associates. This means I make a small commission when you click and shop. Your cost is the same and I only link to and recommend things or ingredients that I use or love.



It's nice to swap out traditional pasta noodles with these zucchini spirals for a change of pace. Using the hand spiralizer does take a little bit of elbow grease, but it's so worth it once you get that big pile of green noodles ready for the oven. I recommend making the tomato sauce the day before and serve some of it on the side to spoon over your zucchini noodles. Let me know what you think in the comments below! XO


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