Chicken Parmesan with Zucchini Pasta

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

  • 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.