Chicken Parmesan with Zucchini “Zoodles”

Zoodily Zoodles and World’s Best Garlic Bread!

My mom taught me quite a few things in the kitchen.  One of those things is homemade garlic bread, and I am forever grateful.  Buying a French baguette at the grocery store is a decision I don’t take lightly – I know it’ll be followed by over-garlicked, buttery, amazing bread.  And I need the perfect meal to enjoy it with.  And to use leftovers to make homemade croutons – another one of my mother’s culinary gifts.

I have found that meal.  Healthified chicken parmesan with zoodles!  A great dose of vegetables, protein, and some cheesy goodness.  Best part?  No boiling noodles, a quick *zesty* red sauce, and easy chicken finished in the oven.  Perfect to melt your cheese and brown your garlic bread under the broiler.  And go back for a second slice of this delicious bread!  No pasta = extra bread 😉

Quick breading and browning!

Quick breading and browning!

My parents are guaranteed a remake of this when I come back to Minnesota for the holidays.  Perfect for a cold-weather meal, and a bomb diggity bottle of red wine.  I’ll leave the garlic bread cooking to my mom though.  Because, I’ve got to be honest, it’s always a million times better when your mom makes it!

UGH good.  Right before they go in the oven!

UGH good. Right before they go in the oven!

The best part of my day is warming these up for dinner.  Unfortunately, as expected, we’re out of garlic bread.  Lesson learned – buy double next time!

Remember to follow @anappleadayonline on Instagram!

Chicken Parmesan with Zucchini "Zoodles"
Recipe type: Main Dish, Poultry
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
A healthy, whole wheat version of chicken parmesan - an easy favorite! Make your own quick red sauce and throw on some zoodles for a well rounded meal.
For The Sauce:
  • 1 tbsp. olive oil
  • 5 garlic cloves, chopped
  • Small yellow onion, chopped
  • 1 large can crushed tomatoes
  • 1 tablespoon crushed red pepper
  • 1 tsp. oregano
  • 1 tsp. basil leaves
  • Salt (1/2 tablespoon) and pepper to taste
For The Chicken:
  • 4 boneless, skinless chicken breasts, pounded thin
  • ¼ cup whole-wheat breadcrumbs
  • ¼ cup panko breadcrumbs
  • ¼ cup Parmesan cheese
  • 1 teaspoon dried Italian herbs
  • ½ tsp salt
  • ½ tsp fresh ground black pepper
  • Salt and pepper as needed
  • Buffalo Mozzarella cheese – one slice/chicken breast
  • Zucchini shredded with a vegetable peeler or spiralized - no need to cook, the hot food will soften
  • Parsley for topping
For The Garlic Bread:
  • 1 Whole Grain French baguette
  • 2 tbsp. unsalted butter
  • 4 garlic cloves, chopped
  1. Preheat the oven to 425 degrees.
  2. Heat olive oil over medium-high heat in medium saucepan. Add garlic and onion, browning, stirring occasionally.
  3. Add tomatoes and spices and simmer on low heat for about 15 minutes.
  4. Toss breadcrumbs, panko, and Parmesan in shallow baking dish with Italian herbs, salt, and pepper. Heat oil in large skillet over medium heat.
  5. Dredge the chicken in breadcrumb mixture. Add to hot skillet and brown for 3-4 minutes on each side until golden brown.
  6. Transfer chicken to new casserole dish and into the oven and bake for 5-10 minutes or until fully cooked.
  7. To prepare your garlic bread, slice French baguette in half and spread butter and about 1 garlic clove/serving.
  8. At the end, place mozzarella on top and heat under broiler until cheese is bubbling and lightly browned.
  9. Put your bread, buttered side up under the broiler and watch closely. It should take about 5 minutes to brown and look delicious!
  10. Serve with zucchini noodles on bottom, topped with chicken, sauce, and chopped parsley.
Nutritional Information doesn't include garlic bread.
Nutrition Information
Serving size: 1 breast Calories: 484 calories Fat: 24 g Saturated fat: 7 g Unsaturated fat: 2 g Carbohydrates: 29 g Sugar: 13 g Sodium: 969 mg Fiber: 6 g Protein: 40 g Cholesterol: 73 mg


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