Photo: Jennifer Causey; Styling: Missie Neville Crawford
Hands-on Time
25 Mins
Total Time
1 Hour 15 Mins
Serves 4

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

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Very good

March 27, 2019
Heirloom tomatoes are not in season, so I can't wait to try this again when they are.  I used regular panko so the chicken didn't quite look as browned as in the photo.  Easier than I thought it would be.  Using my spiralizer is fun and my husband was surprised that the "pasta" was zucchini (which he typically doesn't care for).  Will definitely make again.

We loved this recipe!

August 31, 2015
I made this for dinner tonight and it turned out perfect! Chicken was tender, and the sauce was delicious! The zucchini is such a healthy alternative to pasta...a spiralizer saves time. I'll definitely make this again.

Even the kids loved it

September 15, 2015
I was just looking for a new heath chicken recipe. This was a hit. I left out the shallots. My husband and I just eat the leftovers for lunch and it was just as good the next day. I will definitely make this again.

Delicious and light

September 21, 2015
Loved this recipe. Very light and tasty. The whole family liked it.  I think the prep time is under estimated. 

Great taste

October 11, 2015
Love the idea of the zucchini noodles, but they were a little watery and the sauce didn't cling to them in the way I had hoped. The chicken parm part of the recipe is excellent.

Really good

November 07, 2015
Everyone enjoyed this one. Really good.