Chicken Parmesan and Zucchini Noodle Bake

Chicken Parmesan and Zucchini Noodle Bake
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 401.8
  • Total Fat: 15.3 g
  • Cholesterol: 94.9 mg
  • Sodium: 1,595.5 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 6.7 g
  • Protein: 42.9 g

View full nutritional breakdown of Chicken Parmesan and Zucchini Noodle Bake calories by ingredient


Delicious! Delicious!
Number of Servings: 4


    .25 cup Parmesan Cheese, grated
    1 tsp Basil
    .50 tsp Garlic powder
    .25 tsp Pepper, black
    4 cup, sliced Zucchini
    1 cup Tomato Sauce
    4 serving Hunt's Spaghetti Sauce (Garlic&Herb) (1/2c)
    2 tbsp Extra Virgin Olive Oil
    4 serving Perdue Boneless, Skinless Chicken Breast, 1 filet, 4.8 oz.
    .5 cup Gluten Free Bread Crumbs
    .5 cup Mozzarella cheese, shredded or sliced


Double the recipe for leftovers!!


1. Preheat oven to 425F. In shallow dish, toss bread crumbs, parmesan cheese, Italian herbs, garlic powder, and pepper.

2. Heat oil in a medium-sized pan over medium heat.

3. For CHICKEN: If chicken breasts are on the thicker side, cut in halves and pound them thinner if needed. Lay each side of chicken breast in bread crumb mixture, sprinkling extra over top to make sure they're fully covered. Cook chicken in oiled pan for 3 minutes on each side, or until golden brown.

4. BAKE: Cut zucchini into thin shreds or use a spiralizer. Place zucchini noodles in 9x13 baking dish and lay cooked chicken on top. Cook for 8 minutes, remove from oven. Spread sauce and mozzarella cheese over chicken and cook for another 5 minutes. Can broil on HI for the last minute to get a nice char.

5. Sprinkle with basil and parmesan cheese (if desired), and serve.

Serving Size: 4