Chicken Parm with Zucchini Noodles (GF)


I’m not sure what inspired me to make a batch of chicken parm.  I recently made my ground beef and cauliflower rice and had some left over marina sauce waiting to be used… let’s just say thanks to the inspiration that took hold.  Both kids gobbled this down with vigor and Josh and I were just as happy!  I used almond flour instead of bread crumbs and zucchini noodles instead of pasta.  I’m not sure anyone would complain that this dish was lacking in flavor or texture!  It was good, like really good.

I’m still amazed I pulled it off with such ease.  Cash is sick, needing to use a tissue with assistance every 30 seconds.  Due to him feeling off his behavior takes a huge turn for the worse and in between needing a tissue he is tearing apart the house.  Literally.. couch cushions, bed sheets, dumping out toy bins.  And if it’s not this he’s fighting with Cia.  Or rather taking her toys so she screams and whines.  Oh the joys of parenthood.  And after losing a week of productivity (last weeks ridiculous sickness) I’m in over my head with work right now.  This exciting announcement will be coming soon.  And to cap it off Josh is slammed with his work meaning after a full day of work at work he comes home to do a few more hours of work at his desk.  Oh and one more, Cia appears to be coming down with Cash’s cold so she’s a bit more needy than usual.  I typically don’t break it down like this, instead just keep on keeping on, but every now and then I do and realize how crazy family like can be!  It’s good to vent it all out, release the frustration that builds, but we all know I wouldn’t trade it in for anything!  Now I’m going to let the pictures do the rest of the talking..




Chicken Parm with Zucchini Noodles (GF)

Chicken Parm with Zucchini Noodles (GF)

A gluten free and almost paleo version of chicken parm.


  • 1 lb boneless skinless chicken thighs
  • 2 eggs
  • 1 1/2 cups almond flour
  • s&p
  • 1/4-1/2 tsp garlic powder
  • 1/4 tsp dried basil
  • 2 cups marinara sauce
  • 2 large zucchini, spiraled into noodles
  • 4 oz mozzarella cheese


  1. Preheat oven to 350.
  2. Lightly grease a 9x13 pyrex dish. Place the spiraled zucchini noodles in an even layer in the dish.
  3. Crack eggs into a wide mouthed bowl and scramble with a fork.
  4. In a shallow wide bowl mix the dry ingredients.. almond flour, garlic powder, and dried basil. Season generously with s&p.
  5. Heat a large skillet over medium heat with a bit of olive oil.
  6. Take a piece of chicken and dip it into the egg. Then place into the almond flour and lightly coat eat side of the chicken. Place the coated chicken into the warm skillet. Repeat with another piece of chicken until the skillet has enough chicken to be full but not crowded. Brown each side of the chicken and then place on top of the zucchini noodles. Repeat until all the chicken has been browned.
  7. Thinly slice the mozzarella and top each piece of chicken.
  8. Place in the oven and bake for 30 minutes. Broil for the last few to brown the cheese.


I doubled this making 2 pounds of chicken thighs to have for dinner two nights in a row. A perfect solution to cutting down my time in the kitchen!


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