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This summer chicken Parmesan with zoodles is made with fresh sauteed garlicky tomatoes, crispy chicken covered in fresh mozzarella cheese, and served with fresh spiralized zucchini noodles.
Why you’ll love this dish!
Zucchini grows in abundance in the summertime and is a wonderfully versatile vegetable!
I can always count on my friends, family, or neighbors to give me the zucchini they’re trying to eliminate from their gardens. And when I’m not getting it for free, it’s always on sale in my local grocery store or farmer’s market.
This summer chicken parmesan with zoodles is the perfect way to use up all that zucchini! Zoodles are fun to eat and super easy to make using a spiralizer!
This one attaches to your KitchenAid stand mixer and does your hard work.
Plus, I made a quick garlicky fresh tomato sauce to pair with the zucchini noodles. It’s the perfect summer duo.
Ingredients for summer chicken Parmesan
- Chicken breast cutlets – These are very thinly cut chicken breasts. Your butcher at your local grocery store will be able to take chicken breasts and do this for you; you have to ask!
- Panko breadcrumbs – These are crispier and crunchier than standard breadcrumbs.
- All-purpose flour – This helps the egg and breadcrumbs stick and hold onto the chicken better.
- Egg – A necessary step in the breading process, this helps the breadcrumbs adhere better to the chicken.
- Fresh mozzarella – Feel free to use your favorite brand of mozzarella if you can’t find it fresh.
- Cherry tomatoes – These little tomatoes are flavor bombs and will give us a juicy burst.
- Garlic – A classic addition that will add a subtle earthy flavor.
- Zucchini – This versatile veggie turns into lovely spirals (zoodles) that are sweet and delicious.
More chicken parmesan recipes
My Pro Tips
Recipe Tips
- This recipe easily doubles for feeding a crowd. If you hit “2x” in the recipe card, it will double the recipe.
- To keep the fried chicken cutlets warm after cooking, place them on a baking sheet in the oven set to 200 degrees F.
- Make it easy by buying chicken cutlets already cut thin by the butcher.
- Even though the chicken coating steps sound tedious, they are worth it! The flour helps the egg stick to the chicken, which allows the extra crispy panko bread crumbs to stick to the cutlets. This results in a perfectly crispy cooked chicken cutlet.
- Use smaller zucchini, as super large zucchini tend to be more bitter in flavor.
Substitutions and Adaptations
- Use your favorite marinara sauce if you can’t find fresh cherry or grape tomatoes. My roasted tomato sauce is a great option.
- Adding red pepper flakes to your panko breadcrumbs or tomato mixture is a great way to give your dish a spicy kick!
- Shredded mozzarella will work well here, but I love the taste of fresh, soft, sliced mozzarella.
- Yellow summer squash is an excellent substitute for zucchini.
- Make it low-carb using grilled seasoned chicken cutlets instead of the crispy fried version.
More zucchini dinner recipes
Summer Chicken Parmesan with Zoodles
This summer chicken Parmesan with zoodles is made with fresh sauteed garlicky tomatoes, crispy chicken covered in fresh mozzarella cheese and served with fresh spiralized zucchini noodles.
Ingredients
- 4 thin chicken breast cutlets
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 eggs, whisked
- 2 cups panko breadcrumbs
- 6 tablespoons olive oil, divided
- 1/2 pound fresh mozzarella, thinly sliced
- 3 cups halved cherry tomatoes
- 4 cloves garlic, minced
- 8 cups spiralized zucchini
- Fresh basil, minced
- Parmesan cheese, grated
Instructions
- Look over your chicken breast cutlets and make sure they are evenly sized. Pound out any areas that are thicker.
- In a shallow bowl add flour, kosher salt, and black pepper. Stir to combine.
- Next to the flour add the whisked eggs to a shallow dish and the panko breadcrumbs to a different shallow dish. At this point, you should have 3 shallow containers full of coating ingredients.
- Coat the cutlets in flour and shake off any excess flour.
- Dip the floured cutlet into the whisked eggs and coat in panko breadcrumbs. Continue until all the cutlets have been coated.
- In a large 12-inch skillet add 4 tablespoons of olive oil and set over medium heat.
- When the oil is hot add the cutlets and cook until golden brown. About 5 minutes per side depending on size and thickness. You may have to cook the cutlets in two batches depending on size.
- After the cutlets have been cooked add them to a baking sheet and place the thinly sliced mozzarella on the top.
- Place the sheet pan under the broil to help melt the cheese, about 5 minutes. Keep an eye on the chicken as it can burn quickly.
- While the cheese is melting, wipe out the skillet you used to cook the chicken, add the remaining 2 tablespoons of olive oil, and set over medium-high heat.
- When the oil is hot add the tomatoes and the garlic.
- Saute until the tomatoes just start to soften. Season with kosher salt and black pepper.
- Add the spiralized zucchini (zoodles) to the tomato mixture and toss to combine. Remove from heat.
- To serve divide the zucchini/tomato mixture between 4 plates and top each plate with 1 chicken breast. Sprinkle with fresh basil and Parmesan cheese.
- Leftovers can be easily stored in airtight containers and kept in the refrigerator for up to 4 days.
Nutrition
Serving: 1gCalories: 892kcalCarbohydrates: 69gProtein: 61gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 27gCholesterol: 221mgSodium: 1155mgFiber: 9gSugar: 14g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @NutmegNanny or tag #nutmegnanny!
What a great summer dish full of bright colors and flavors! Yum!
This makes all the time I spent weeding my garden worth it! LOVE the zoodles!
What a great twist on the original!!
What a perfect, colorful dish! My family is going to love this!
Oh so yummy!! This is a must-make this summer!
Looks so incredible! Must try this!
I loved this so much! I have been trying to cut down on carbs, and this was the perfect dish to get my “pasta” fix without wrecking my meal plan!