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

by Deliciously Organic on September 10, 2012

Chicken Parmesan with Zucchini Noodles via DeliciouslyOrganic.net #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 DeliciouslyOrganic.net #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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{ 44 comments… read them below or add one }

Jecka September 10, 2012 at 1:29 pm

I’ve had this spiral-slicer on my Amazon wish list for months! Looks like a fantastic investment. :)


Bev @ Bev Cooks September 10, 2012 at 3:34 pm

Geeeeet out! And then get it straight to my face.


j3nn September 10, 2012 at 4:30 pm

Omg. That chicken looks perfect! Love the zoodles, too. Yum, yum, yum!!


Brooke @ Food Woolf September 10, 2012 at 4:47 pm

What a great idea for someone who is obsessed with noodles and doesn’t want all the carbs! (ME!) Thank you for letting us know about the cheap gadget that’s totally worth the money!


marla September 10, 2012 at 6:18 pm

A perfectly healthy & well rounded meal!


Pamela Browning September 11, 2012 at 10:40 am

My mandolin makes zucchini noodles. We just had them last night with a nice meaty spaghetti sauce. I can’t wait to try your chicken Parm! Thanks, Carrie.


Linda Wells September 11, 2012 at 1:45 pm

I LOVE this receipe….thank you.

Linda Wells


Caroline September 11, 2012 at 5:12 pm

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 September 12, 2012 at 8:11 am

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!


Sylvie @ Gourmande in the Kitchen September 12, 2012 at 2:12 am

You’re so right zucchini noodles are the best for satisfying those old pasta cravings.


Laura (Tutti Dolci) September 12, 2012 at 4:19 pm

I love your zucchini noodles!


Gaby@GabHousewifeChronicles September 13, 2012 at 8:35 am

Hi! I wanted to let you know that I used some of your information on my blog, and cited and linked you on one post: http://gabhousewife.blogspot.mx/2012/09/other-resources.html

If you disagree, please let me know to edit the post.

Regards, Gaby


Deliciously Organic September 13, 2012 at 8:51 am

I appreciate the mention!


Claire September 16, 2012 at 1:50 pm

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 September 16, 2012 at 6:16 pm

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.


Claire September 16, 2012 at 6:35 pm

that’s great. i will definitely be trying this then. i’m trying to eat healthy while still getting some of the meals i love. and, it’s perfect for autumn!


tom@morethanpepper September 21, 2012 at 8:13 am

never had zucch noodlse its a must try


Aimee {The Honeyed Almond} September 22, 2012 at 2:10 pm



Carol Lovett September 22, 2012 at 9:16 pm

I need to get a spiral slicer. This dish looks delicious!


janet atamanenko October 7, 2012 at 9:42 am

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 October 8, 2012 at 10:59 am

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.


Brittany October 10, 2012 at 6:00 pm

Made this last night and it was phenomenal!!! Thank-you!!!


Sara Kazemi October 28, 2012 at 3:21 pm

Have you tried making pasta from chickpea flour?


Deliciously Organic October 29, 2012 at 7:44 am

I haven’t. Have you given it a try?


Sara Kazemi October 29, 2012 at 12:49 pm

I was going to try making my own this week as soon as my chickpea flour arrives. I’ve have had it before (a local place here makes it fresh sometimes for purchase) and it’s really delicious. But I feel I must warn you, chickpea flour has an awful bitter taste before it is cooked! I learned this the hard way last year when trying to prepare something else (no tasting your batter!)

There is a classic Persian cookie that uses ROASTED chickpea flour (you can just roast it yourself) called naan-e nokhodchi (literally: chickpea bread) that I need to perfect. It can be a little rough due to the fragility of the dough.

Anyway, I was going to give this chickpea pasta recipe a try: http://backtoherroots.com/2011/09/27/chickpea-and-flaxseed-homemade-pasta-vegan-gluten-free/


Deliciously Organic October 30, 2012 at 8:14 am

Thanks for the info!


Rena December 10, 2012 at 6:53 pm

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!!


Kai February 10, 2013 at 11:24 am

so you dont rise the salt off the noodles?


Deliciously Organic February 11, 2013 at 8:51 am

I don’t rinse them afterwards. Drying them with a towel removes much of the extra salt and also the bitter juices that the salt pulls out of the zucchini.


Jennifer April 4, 2013 at 2:34 pm

I’m not familiar enough with spiral peelers etc – but wouldn’t a julienne peeler work okay? I’m trying to save money and reduce the number of large gadgets etc…


Deliciously Organic April 8, 2013 at 1:10 pm

A julienne peeler will work well also. I’ve even used a vegetable peeler before and had success.


Amanda Johnson April 28, 2013 at 7:21 am

How about the shredder tool on the food processor?


Deliciously Organic April 28, 2013 at 9:51 am

That’s a great idea!


Jessica May 16, 2013 at 7:26 pm

My family LOVED this even my 3 year old daughter ate every bite.


Deliciously Organic May 17, 2013 at 10:38 am

I’m so glad! Thanks for the feedback!


Samantha May 20, 2013 at 10:45 pm

what kind of spiral slicer do you have? I have been looking at them on amazon for a while now and can’t settle on one….


Deliciously Organic May 22, 2013 at 10:54 am

I use this one: http://www.amazon.com/gp/product/B0007Y9WHQ?ie=UTF8&creativeASIN=B0007Y9WHQ&tag=deliciorgani-20 – I don’t normally buy an appliance for just one feature, but it’s such a great tool, especially when eating a grain-free diet! :)


Sharon Nagel June 27, 2013 at 12:54 pm

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.


Deliciously Organic June 28, 2013 at 5:49 am

Thank you for the kind words. I really appreciate it. :) I’m so glad you are enjoying the recipes!


Carol July 9, 2013 at 1:27 pm

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.


Morgan November 7, 2013 at 6:23 am

I made this tonight and it was absolute perfection!!!! Thank you!!


Mel February 6, 2014 at 6:45 am

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!


Dollie July 25, 2014 at 10:24 am

Thank you for your wonderful recipes! I love your blog and all hat you share! Thanks so much!


Deliciously Organic July 28, 2014 at 11:54 am

You’re welcome. Thank you for the kind words!


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