Chicken Parmesan with Zoodles

Zoodles, zoodles, zoodles. Gimme all the ZOODLES!

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I would prefer zoodles over pasta almost any day! (I did say ‘almost’). Pasta has always been my weakness (like Outback or Panera’s bombdiggity mac and cheese), but you see, carbs are not my friend. So a few years ago, I got this Veggetti Pro (thanks, Mom!) and went to town on some zucchini. I became instantly hooked. If you don’t have a Veggetti Pro, you totally need one! It’s an easy tool to help you eat healthier! (Also, it has dropped in price on Amazon’s site, so if you don’t have one, go grab one from here!)

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My friend Katie came to visit us in Florida this summer, and we hit up the kitchen together just like our college days! We wanted to eat affordably, healthy, and fast! We brainstormed a perfect meal for us–Chicken Parmesan with Zoodles. She had never eaten zoodles, and I haven’t had her cooking lately, so we took down this recipe together!

*Side bar: Find someone that you can cook with in the kitchen! It isn’t always your spouse (mine and I just run into each other… okay, I mostly run into him), but find someone who can seamlessly work well with you and that you can get into a good groove with. Many hands (can) make light work, and it is just more fun!

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I posted this on my Insta Stories, and 100% wanted to see this recipe! I didn’t take photos while we were cooking, so I don’t have that to show you. However, when I make this again (pretty soon!), I will update this post with the photographs of the ingredients and the process!

Chicken Parmesan with Zoodles

Feeds 4
Prep Time: 15-20 minutes
Cook time: 30 minutes

Ingredients:

  • For the Chicken
    • 2 chicken breasts, sliced in half
    • About 1.5 cups of Panko Bread Crumbs*–the BEST bread crumbs out there!
      • (if you have a panko that is already seasoned, you can go easier on the seasoning salt + garlic powder)
    • 1 teaspoon of seasoning salt
    • 1/2 teaspoon of garlic powder
    • 1/8 cup of parmesan cheese, grated
    • A drizzle of olive oil
    • 4 slices of mozzarella
    • 12 tablespoons of marinara sauce
  • For the Zoodles
    • 4 medium
    • A drizzle of olive oil
    • 1 teaspoon of garlic salt
    • 1/2 teaspoon of black ground pepper
      • (flavor to taste)
  • For the Marinara 
    • 1 jar of organic marinara
    • 1/2 of a yellow onion, diced
    • 3 cloves of minced garlic
    • 4-6 fresh basil leaves
    • 1 small sprig of fresh rosemary
    • 1 teaspoon of parsley
    • 1 teaspoon of oregano
    • salt + pepper for taste

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Directions:

  • drizzle olive oil in a big pan and let it heat up over medium-high heat
  • add the onion and saute about 5 minutes
  • add the minced garlic and stir until fragrant, about 1-2 minutes
  • pour the marinade into the pan
  • add the herbs and seasonings
  • put a lid on and simmer while you prep the rest of the meal
  • preheat your oven to 375
  • drizzle a baking pan with olive oil
  • mix the Panko, parmesan cheese, and seasonings in a bowl
  • slice your chicken breast in half, and coat each piece well in the Panko mixture
  • lay on your prepped baking sheet and bake for 20 minutes, flipping the chicken halfway through
  • while it is baking, prep your zoodles
  • wash and cut the ends off of your zucchini
    • you can use other veggies like squash or spaghetti squash. I prefer the zucchini and summer squash cooks very similar. Spaghetti squash is going to have a little bit more of a crunchier texture than I like, so I generally just make zoodles instead! Any of these options are a good substitute.
  • spiralize your zucchini in your Veggetti Pro
  • drizzle oil into a medium pot on medium-high heat
  • add your zucchini and season with garlic salt and pepper to taste
  • simmer with a lid (stirring occasionally) for about 7-10 minutes
  • drain excess water
  • after your chicken has baked for 20 minutes, pull it out of the oven and top each piece with a little marinara (around 3 tablespoons per piece) and a slice of mozzarella cheese (I like using a fresh mozzarella ball and slicing it thin.)
  • put back into the oven and bake for another 10 minutes
    • *TIP #1: at this point, you can time it out right if you are putting your zoodles in the pot right when you put the chicken back into the oven! They should be ready right at the same time.
    • *TIP #2: if your mozzarella isn’t browned enough, feel free to hit the broil after 10 minutes and let it get bubbly! Just keep an eye out on it!
  • When everything is complete, grab a plate and put a piece of chicken on a bed of zoodles. I enjoy scooping extra marinara onto my plate, but if you are not a huge red sauce fan, throw some extra parm on it instead!

Enjoy!

Let me know if you try this recipe or if you have another zoodle recipe that I might like in the comments below!

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