Baked Zucchini Chicken Parmesan

In the realm of comfort food, few dishes hold as esteemed a place as chicken Parmesan. With its golden, crispy exterior and rich, cheesy interior, it's no wonder this Italian-American classic has gained a devoted following. However, as more people adopt health-conscious eating habits, traditional recipes often come under scrutiny for their calorie counts and carbohydrate content. Enter the Cheesy Baked Zucchini Chicken Parmesan—a delightful and nutritious take that satisfies cravings while keeping health at the forefront. This dish incorporates tender zucchini as a low-carb alternative to pasta, making it an enticing option for families seeking comfort food with a healthy twist.

Discover the delicious comfort of Cheesy Baked Zucchini Chicken Parmesan, a healthier take on the classic dish. This recipe replaces traditional pasta with tender zucchini for a low-carb option that doesn't skimp on flavor. Enjoy juicy chicken coated in crunchy breadcrumbs, smothered in rich marinara and topped with gooey mozzarella and sharp Parmesan. Perfect for families seeking a nutritious twist on a beloved favorite, this dish is sure to satisfy your cravings guilt-free.

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Ingredients

2 medium zucchinis, sliced into 1/4-inch rounds

2 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably panko for extra crunch)

1 cup marinara sauce

1 and 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil, for garnish (optional)

Olive oil spray or 2 tablespoons olive oil

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare Zucchini: Lay the sliced zucchini on a paper towel, sprinkle with salt, and let it sit for about 10-15 minutes. This will help draw out moisture, making it less soggy when baked. After resting, pat dry with paper towels.

Prepare Chicken: While the zucchini is draining, place the chicken breasts between two sheets of plastic wrap or parchment paper. Pound the chicken to an even thickness (about 1/2 inch). This ensures even cooking.

Set Up Breading Station: In three shallow plates, set up your breading station:

- Plate 1: Place the flour seasoned with a pinch of salt and pepper.

- Plate 2: Beat the eggs and add garlic powder and Italian seasoning.

- Plate 3: Combine the breadcrumbs with half of the Parmesan cheese, salt, and pepper.

Bread Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Next, dip into the egg mixture, letting the excess drip off, and finally coat with the breadcrumb mixture, pressing lightly to adhere.

Arrange in Baking Dish: Lightly grease a 9x13 inch baking dish with olive oil spray or brush with olive oil. Layer the bottom of the dish with half of the zucchini rounds. Place the breaded chicken breasts on top of the zucchini, then arrange the remaining zucchinis on top of the chicken.

Add Sauce and Cheese: Pour marinara sauce evenly over the zucchini and chicken. Sprinkle the remaining mozzarella and Parmesan cheeses evenly on top.

Bake: Cover the dish with aluminum foil (to prevent browning too quickly) and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the chicken is cooked through (internal temperature of 165°F) and the cheese is bubbly and golden.

Rest and Serve: Once done, let the dish rest for about 5 minutes. Garnish with fresh basil if desired before serving.

Enjoy: Serve hot with a side salad or over your favorite pasta for a complete meal!

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4