When given the choice, we often opt for oodles of noodles over servings of salad. But individuals with celiac disease don’t have a choice in passing on pasta. Those with the autoimmune disorder risk damaging their intestines if they eat gluten. Fortunately, the damage is reversible by eating a gluten-free diet, which makes noodle substitutes a home run.
Whether you have celiac disease, gluten intolerance or you’re just trying to cut carbs, these zoodles will please every palate.
Filled with fiber, this crunchy green contains 95% water, making it a great choice for your body and smile. Zucchini also contains calcium and vitamin C, which help to strengthen tooth enamel and promote healthy gums.
- ½ cup gluten-free breadcrumbs
- ¼ cup Parmesan cheese
- 1 teaspoon dried Italian herbs
- Salt and pepper
- 2 tablespoons high-burning oil
- 4 boneless, skinless chicken breasts (about 1 pound)
- 2 cups low sodium, gluten-free pasta sauce
- 4 slices low-fat mozzarella cheese
- 2 zucchinis
Preheat the oven to 425 degrees. Toss the Parmesan in a shallow dish with the Italian herbs, salt, and pepper. Heat the oil in a medium ovenproof skillet over medium heat. Cut the chicken breasts into a total of four pieces and dip in the cheese mixture. Add the chicken to the hot skillet and cook for 3-4 minutes on each side. The inside can finish cooking in the oven.
Transfer the skillet to the oven and bake for 5-10 minutes or until the chicken is fully cooked. Add the sauce and place a slice of mozzarella cheese on top of each piece of chicken. Return to the oven for a few more minutes or until the cheese is bubbling and lightly browned.
While the chicken finishes, cut the zucchini into thin shreds or use a spiralizer to create the zoodles. Serve the chicken and sauce over the raw zucchini noodles and sprinkle with Parmesan and parsley.