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4 pieces of chicken parmesan baked in a casserole with spiralized zucchini

Easy keto baked chicken parmesan


  • Author: Sachi
  • Total Time: 45 minutes
  • Yield: 4 cutlets 1x
  • Diet: Diabetic

Description

You’ll love this easy, keto, one-pan dinner of chicken breasts baked on a bed of zucchini “noodles”, blanketed in marinara sauce, Parmesan cheese and bubbling hot and gooey mozzarella cheese.


Ingredients

Scale

8 cups zucchini noodles

4 tablespoons olive oil

2 chicken breasts (8 ounces each), split into 4 cutlets

a pinch of salt and a dash of pepper

1 teaspoon garlic powder

1 cup marinara sauce (no sugar added)

4 tablespoons Parmesan cheese, grated

8 ounces (1/2 pound) fresh mozzarella cheese sliced into 8 rounds

12 fresh basil leaves, whole


Instructions

  1. Preheat oven to 375° F. 
  2. Layer zucchini in a baking pan. Toss with olive oil, salt and pepper. 
  3. Place chicken cutlets in a layer over zucchini. Season with salt, pepper, garlic powder and grated Parmesan cheese. Spread sauce evenly over each cutlet. Arrange mozzarella slices over each cutlet.
  4. Bake in oven for 30 minutes on the middle rack. 
  5. Then place under broiler for 2-3 minutes until cheese is bubbling and browned.
  6. Garnish w fresh basil.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: dinner
  • Method: bake
  • Cuisine: Italian

Keywords: Easy keto baked chicken parmesan low-carb zucchini noodles