Chicken Parmesan over Zucchini Noodles

Cooking Light
Chicken Parmesan over Zucchini Noodles Recipe

Photo: Jennifer Causey; Styling: Missie Neville Crawford

A julienne peeler creates lovely "zoodles," but may we suggest a spiralizer? It works like a pencil sharpener, turning veggies into noodles (look for them at kitchen stores and

Serves 4


+ Add To Shopping List
2 tablespoons olive oil, divided
1 tablespoon chopped fresh thyme
6 garlic cloves, thinly sliced and divided
1 shallot, thinly sliced
1 pound heirloom tomatoes, chopped
1/2 cup dry white wine
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
3 tablespoons 2% reduced-fat Greek yogurt
1 ounce grated Parmesan cheese (about 1/4 cup), divided
4 (4-ounce) skinless, boneless chicken breast cutlets
1/2 cup whole-wheat panko
1 teaspoon garlic powder
Cooking spray
4 medium zucchini
2 ounces fresh mozzarella cheese, very thinly sliced
1/2 cup torn basil leaves, divided


Hands-on: 25 Minutes
Total: 1 Hour, 15 Minutes

1. Preheat oven to 425°.

2. Heat 1 tablespoon oil in a skillet over medium heat. Add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, wine, 1/4 teaspoon salt, and pepper; cook 8 minutes or until liquid is reduced by half.

3. Combine yogurt and Parmesan; spread over both sides of cutlets. Combine panko and garlic powder. Dredge cutlets in panko mixture. Place cutlets on a wire rack coated with cooking spray. Place rack on a baking sheet. Bake at 425° for 12 minutes or until done.

4. Using a julienne peeler, peel zucchini lengthwise into strips, stopping at the inside part containing the seeds; discard seeds.

5. Preheat broiler to high. Top each cutlet with 2 tablespoons sauce; top sauce evenly with mozzarella. Broil 2 minutes or until cheese is bubbly.

6. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 garlic cloves; cook 1 minute. Add zucchini; cook 2 minutes. Remove from heat. Toss with remaining sauce, remaining 1/4 teaspoon salt, and half of basil.

7. Arrange 3/4 cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion; sprinkle servings evenly with remaining half of basil.

Created date

July 2015

Nutritional Information

Calories 400
Fat 16.6 g
Satfat 5.1 g
Monofat 6.5 g
Polyfat 1.6 g
Protein 36 g
Carbohydrate 23 g
Fiber 5 g
Cholesterol 91 mg
Iron 3 mg
Sodium 529 mg
Calcium 163 mg