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Ingredients

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 ¼ cup freshly grated Parmesan cheese, or to taste

Nutrition Info

276.7 calories carbohydrate: 10 g cholesterol: 88.2 mg fat: 9.5 g fiber: 2.5 g protein: 37.2 g saturatedFat: 4.4 g servingSize: - sodium: 1190 mg sugar: 5.4 g transFat: : - unsaturatedFat: : -

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.

4 servings

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