Zucchini Pasta Chicken Parmesan
If you’re craving the comfort of a classic Italian dish but want to keep things light, this Zucchini Pasta Chicken Parmesan is a must-try! Swapping traditional pasta for zucchini spirals makes this recipe both gluten-free and low in carbs while still delivering all the delicious flavors of a traditional Chicken Parmesan. The juicy chicken, warm marinara sauce, and gooey melted mozzarella provide the perfect harmony of flavors, and the vibrant zucchini spirals add freshness to each bite.
One of my favorite things about this recipe is its simplicity—it comes together in just over 30 minutes, making it a great option for busy weeknights. You don’t need to mess with breading or frying the chicken, which not only keeps the dish lighter but also makes the cooking process a breeze. Just a quick pan sear, a pop under the broiler, and you’re ready to enjoy a comforting, wholesome meal without all the carbs.
Plus, if you’re a fan of meal prep, this recipe reheats well and can be packed up for a satisfying lunch the next day. For a little twist, try adding fresh basil or a sprinkle of red pepper flakes for an extra kick. This Chicken Parmesan with zucchini pasta feels both familiar and new—a delightful balance of comfort and nutrition that you’ll want to make again and again!
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4
Ingredients
- 4 zucchini, spiralized
- 1 teaspoon salt
- 1 tablespoon Italian seasoning
- 4 skinless, boneless chicken breasts
- Salt and black pepper, to taste
- 1 cup marinara sauce
- Cooking spray
- 4 slices mozzarella cheese
- ¼ cup grated Parmesan cheese
Directions
- Preheat broiler, positioning the rack 6 inches from the heat. Line a baking sheet with parchment paper.
- In a colander, toss zucchini spirals with 1 teaspoon salt and Italian seasoning. Set aside over a bowl to drain.
- Place chicken breasts between plastic wrap and pound to 1/4- to 1/2-inch thickness. Season with salt and pepper.
- Heat marinara sauce over low heat in a saucepan.
- In a nonstick skillet coated with cooking spray, cook chicken over medium-high heat until browned and no longer pink, 4-5 minutes per side. Transfer to prepared baking sheet.
- In the same skillet, sauté zucchini spirals over medium-high heat for 3-4 minutes until tender-crisp.
- Top each chicken breast with marinara sauce and a slice of mozzarella. Broil for 1-2 minutes until cheese is melted.
- Serve chicken over zucchini pasta, garnishing with additional marinara and Parmesan cheese.
Nutrition (per serving)
- Calories: 277
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 88mg
- Sodium: 1190mg
- Total Carbohydrates: 10g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 37g
- Vitamin C: 26mg
- Calcium: 335mg
- Iron: 2mg
- Potassium: 777mg