Chicken and Zucchini Parmesan
Savor the perfect fusion of comfort and freshness with this Chicken and Zucchini Parmesan recipe. Juicy, golden-breaded chicken breasts are paired with tender zucchini planks, layered under a blanket of marinara sauce, melted mozzarella, and a sprinkling of Parmesan cheese for a dish that’s irresistibly cheesy and hearty. The zucchini not only adds a nutritious twist but also beautifully complements the crispy chicken, making this recipe a lighter take on the classic Italian favorite. With just 20 minutes of prep time and a short bake in the oven, this easy-to-make dinner is perfect for busy weeknights yet elegant enough for entertaining. Topped with fragrant fresh basil, this dish bursts with flavor and wholesome goodness. Try this chicken and zucchini parmesan for a healthy, protein-packed meal that’s sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 medium Zucchini
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 pieces Large eggs
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 3 tablespoons Olive oil
- 1 cup Marinara sauce
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Slice the zucchinis lengthwise into 1/4-inch thick planks and sprinkle with 1/2 teaspoon of salt. Set aside for 10 minutes to draw out moisture, then pat dry with a paper towel.
Pound the chicken breasts to an even thickness (about 1/2 inch thick) for even cooking.
Season the chicken breasts on both sides with the remaining salt, black pepper, and garlic powder.
Prepare a breading station: Place the flour in one shallow dish, beat the eggs in a second dish, and in a third dish, mix the breadcrumbs with grated Parmesan cheese.
Dredge each chicken breast in the flour, then dip it in the egg, and finally coat it with the breadcrumb mixture. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the breaded chicken for 3-4 minutes on each side, or until golden brown. Transfer to a plate lined with paper towels to drain excess oil.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the zucchini planks for 1-2 minutes on each side until slightly tender but not fully cooked. Remove from the skillet.
Layer the baking dish with a single layer of zucchini planks, followed by the chicken breasts, and then the remaining zucchini planks on top.
Pour marinara sauce evenly over the chicken and zucchini, then sprinkle shredded mozzarella cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 9925 mg | 432% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 39.7 g | ||
| Protein | 191.7 g | 383% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1491 mg | 115% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1980 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
