Using a spiralizer, zucchini is turned into a tasty stand-in for pasta in this non-breaded take on chicken Parmesan.
Ingredients
- zucchini, cut into spirals using a spiral slicer: 4 piece
- salt: 1 tsp
- italian seasoning: 1 Tbsp
- skinless, boneless chicken breast halves: 4 piece
- salt and ground black pepper: (to taste)
- marinara sauce: 1 cup
- cooking spray:
- slices mozzarella cheese: 4 piece
- freshly grated Parmesan cheese: 0.25 cup (to taste)
Metric Conversion
Stages of cooking
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Line a baking sheet with parchment paper.
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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.
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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.
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Heat marinara sauce in a saucepan over low heat.
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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.
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
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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.
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Spoon marinara sauce over each chicken breast and top with mozzarella cheese.
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Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes.
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Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.
