Chicken Parmesan with Zucchini Noodles (Grain Free, Paleo, Primal, Gaps, Gluten Free)

Chicken Parmesan with Zucchini Noodles via #paleo #grainfree

For years, my Sunday night ritual centered on a bowl of noodles. Garlic noodles to be exact – buttery, creamy, a little salty and sweet. Since going grain free, I stopped my ritual and I occasionally miss that bowl of noodles. It’s not necessarily the taste I miss, but the comfort of a meal in a bowl, turning a fork round-and-round to collect a mass of goodness, and the spaghetti sauce. I love spaghetti sauce. My youngest does too and many times, I’ve walked into the kitchen only to find her eating spaghetti sauce out of a bowl like soup. I’ve craved noodles soaked in sauce and finally found a remedy.

Have you seen people talking about the vegetable slicer? The one that turns ordinary vegetables into noodles? I saw this little machine months ago, but kept thinking it wouldn’t be worth it. I was wrong. Two weeks ago I paid the $30 and started slicing. For the next 6 days in a row, I sliced, sautéed, and twirled zucchini noodles around my fork. It’s incredible how happy this made me.

Chicken Parmesan with Zucchini Noodles via #paleo

I’ve served the noodles with other sauces and vegetables, but pairing them with chicken parmesan is my favorite. The chicken is pounded thin, dredged in almond flour and eggs, fried in ghee, and topped with a bit of cheese. I serve it over salted and sautéed zucchini noodles …. yum, a new Sunday night tradition.

Chicken Parmesan with Zucchini Noodles (Grain Free, Paleo, Primal, Gaps, Gluten Free)

Serving Size: Serves 4

Chicken Parmesan with Zucchini Noodles (Grain Free, Paleo, Primal, Gaps, Gluten Free)

I prefer to use ghee in place of olive oil in this dish because ghee has a higher smoking point. This way I know the oil won't burn and oxidize while I'm cooking. You will have leftover spaghetti sauce. You can store it in the freezer for later use.


    For the Noodles:

  • 2 pounds zucchini, cut into noodles using a noodle slicer

  • 1/2 teaspoon Celtic sea salt
  • For the Chicken:

  • 4 boneless skinless chicken breasts, pounded (click here for a great how-to video)

  • Celtic sea salt
  • 1 cup almond flour (if you are allergic to nuts, then use 1/3 arrowroot flour, 1/3 tapioca flour and 1/3 coconut flour)
  • 2 large eggs, beaten

  • 2 tablespoons ghee (click here for an easy homemade recipe)

  • 1/2 cup grated Pecorino Romano or Mozzarella (omit if Paleo) (I use Pecorino Romano in place of Parmesan because it's more economical and has a nice salty bite.)
  • For the Spaghetti Sauce:

  • 1 tablespoon extra-virgin olive oil

  • 2 cloves garlic, minced

  • 1 (24-ounce) jar crushed tomatoes (I prefer Eden Organic)

  • 1/2 teaspoon Celtic sea salt
  • 1/2 teaspoon dried Italian seasoning


Place zucchini noodles in a colander and season with salt. Toss. Let sit for 20 minutes. Place a clean dish towel on the counter and pour zucchini on to towel. Fold towel over zucchini and gently press to dry noodles.

Preheat broiler to high. Season chicken with sea salt. Place flour in one flat-bottom dish and the eggs in another. Heat large skillet over medium heat for 2 minutes. Add ghee, melt, and swirl to coat. Dip chicken into the eggs, then the almond flour and place into the pan. Repeat with remaining chicken pieces. Cook, without moving, for 4 minutes until bottom is golden brown. Flip chicken and cook another 4-5 minutes until second side is golden brown. Remove and place on a cooling rack set over a large baking sheet (this keeps the crust from getting soggy). Place a piece of mozzarella (or some shredded Pecorino Romano) on each piece of chicken. Broil until melted.

Meanwhile, heat olive oil and garlic in a medium saucepan over medium heat. When garlic begins to sizzle, add tomatoes, salt and Italian seasoning (try to stand back a bit, as the sauce may splatter). Simmer on low for 10 minutes.

Wipe now-empty skillet with paper towels and pour 2 tablespoons olive oil in pan and heat over medium heat. Add zucchini noodles and using a pair of tongs, toss, until hot, about 2 minutes.

Serve chicken with marinara and zucchini noodles.

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  1. Caroline

    Question about almond flour… I know you soak your nuts and dehydrate them which I’m going to start doing because of stomach issues. Said issues extend to almond flour as well (I completely over dosed on your delicious grape nuts cereal). So, hOw do you deal with almond flour. Do you make your own from nuts you have soaked:dehydrated?

    • Deliciously Organic

      Good question. I recently started using blanched almond flour because the skins are what contain the phytic acid that gives me tummy troubles. I also go easy on the almond flour since it contains a lot of omega-6 fatty acids and if I let myself, I would eat almond flour baked goods all the time! :) You can make your own almond flour, by soaking, dehydrating and then then pulsing them in the food processor until finely ground (be careful you don’t turn it into almond butter). The baked goods with homemade almond flour will be a bit more dense, but still taste really great!

  2. HA, totally didn’t mean to put that comment up. it was from another article about some very deviant issues. please delete that. sorry…..

    i was going to ask, do zucchinis really make a good substitute for spaghetti noodles? i would LOVE to swap them out, but it’s just difficult to believe that they would match the texture of spaghetti. do they?

    • Deliciously Organic

      I’m not going to say they taste “just” like noodles, but the texture is similar (when cooked properly…if they are overcooked, they get soggy) and are a fantastic substitute. My oldest daughter doesn’t like zucchini very much, and last night she commented how much she loves these.

  3. janet atamanenko

    Spaghetti Squash works just as well and you can freeze it,cooked. I have a problem with the chicken,however. Vegetarian and vegan diets are more sustainable and healthier. Plus it is difficult to know what the chicken’s diet has been….GMO is transgenic therefore the chicken may not be ‘organic’ if one is trying to limit GMO food in their diet.

    • Deliciously Organic

      Thank you for sharing. We all come from different points of view. I believe in a traditional diet closer to what our ancestors ate that’s rich in good fats, pastured meats, cultured dairy, vegetables and some grains (if one can tolerate grains, which presently I cannot). This diet has helped me overcome many major health issues.

  4. Rena

    I LOVE LOVE this!! So easy and tastes absolutely delicious. I purchased the spiral spliced specifically for this recipe, but after having used it will be using it much more. That tool is amazing!! I look forward to more “pasta” dishes in my menus now!! My three-year-old loves the “noodles” as well and has quite taken to enjoying his veggies like this!!

  5. Sharon Nagel

    I am getting more and more addicted to the recipes on this site the more I try them. I have made the chicken parm twice and loved it! And today I tried the zucchini noodles. At first I thought they were ok, but by the end of eating my serving I think I am already addicted. :-) Your cookbook is now on my Amazon wishlist.

  6. Carol

    I just got the zucchini noodle maker last week, have used it twice and love it. I even read the directions! I am going to use it alot. I made a chinese slaw reciepe using the noodles, with pomegrante vinegar, honey, green onions, sliced almonds and crasins. It was wonderful. I would like more reciepes for the noodles.

  7. Mel

    We had this for dinner last night and served it with a green salad. It was amazing! I sweated the zucchini noodles in the oven on low temperature. The entire family loved the chicken recipe. Thanks!


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