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  • Writer's pictureCatherine Murton

Veggie Chicken Parmesan Zoodles

To kick off March, I wanted to share some "Meatless March" meal ideas. These are great for meatless Mondays or any night you may want some meat-free dishes.



This veggie chicken parmesan zoodles meal is the kind of meal that you can make as much or as little as you want. Making dinner for one or the whole family, this meal comes together in about the amount of time it takes to cook the chicken patties.


This is a lightened-up version that is meat-free.

Veggie Chicken Parmesan Zoodles


Ingredients:

Veggie Chicken Patties (I used Morning Star)

Zucchini noodles

Spaghetti noodles

olive oil

marinara sauce

shredded mozzarella

seasonings - salt, pepper, garlic powder, onion powder, Italian seasoning




  1. Cook your spaghetti noodles as instructed on the packaging. I cook about half of what I would normally make per person.

  2. Cook your veggie chicken patties as instructed on packing.

  3. You can either purchase your zucchini noodles from the store premade, or make your own from a zucchini and a spiralizer - I've done both ways.

  4. Heat about a tablespoon of olive oil in a large pan and saute your zucchini noodles until softened. Season as desired. Add in your spaghetti noodles to incorporate the zucchini and pasta together.

  5. In a small to medium saucepan heat your marinara sauce over medium heat until heated through.

  6. Plate your zucchini and noodles. Top with a scoop of marinara and a sprinkle of mozzarella.

  7. Cut your cooked vegetable chicken patty into strips and place on top of your sauce and mozzarella to melt your cheese.

Serve and enjoy!




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