As summer comes to a close, there’s no better time to take advantage of the abundant surplus of zucchini than to break out our handy-dandy spiralizers and create lots of simple delicious recipes. These tasty veggie noodles are not only perfect for those living gluten-free or grain-free, but they’re also an easy way to get more veggies on your family’s plate since almost everyone enjoys zoodles!
This quick and easy recipe is a real family favorite, especially with kids. That’s because this version of baked chicken parmesan is essentially Italian-seasoned chicken tenders with just a touch of cheese (optional). I typically serve them atop a big mound of lightly steamed zoodles topped with our favorite homemade marinara sauce. I make this tasty sauce in big batches and freeze it, which makes this an especially quick meal. Or in a pinch, I use a healthy jarred marinara sauce.
Another time-saver is to make an extra batch of these tasty parmesan chicken tenders to serve solo (rather than on top of the zoodles). They go great with sliced raw veggies and a side of creamy ranch dressing for delicious dipping!
Looking for more Zoodle Recipes?
This spring, I shared a new spiralizer recipe each week as part of my Oodles of Zoodles Spiralizer Series. You can find each of the delicious veggie-packed recipes here:
• Turkey Bolognese with Zoodles
• Fresh Caprese with Zoodles
• Veggie Sauté with Zoodle Ribbons
• Veggie Stir Fry with Zoodles