Yum! A delicious classic made a little healthier! A friend passed on this recipe and I love the zucchini added to it. Next time, I am going to add in mushrooms and bell peppers too. It also made delicious leftovers.
- 4 zucchini, spiraled or shredded
- ½ medium onion, chopped
- 2-3 cloves garlic, minced
- 1 tbsp olive oi
- 1 tsp oregano
- ¼ cup fresh basil2 lbs chicken breast, cubed if desired
- 1 jar (24oz) marinara sauce
- 2 tbsp parmesan cheese
- 1/2 cup shredded mozzarella cheeseInstructions:
Preheat oven to 375°
Spiral or shred zucchini. I used my food processor. Place in the bottom of a 9×13 baking dish (coated with cooking spray if desired). Set aside.
On stovetop, over medium high heat, sauté garlic and onions in olive oil. Add in Italian seasoning. Cook until onions start to become transparent.
Add chicken to onion mix. Cook until no longer pink on outside, but not cooked all the way through.
Pour marinara sauce over chicken. Reduce heat to low, cover, and let simmer for 20 minutes or until chicken is fully cooked.
Pour chicken mixture over spiraled zucchini. Sprinkle with parmessan and mozzarella cheeses. Bake uncovered until cheese is melted, about 10 minutes.
8 Servings/Per Serving: 264 Calories, 9g Fat, 2g Fiber, 2g Sugar, 39g Protein