Zoodles! Zucchini Noodles Recipe - Cooking Light Diet

By barbsjustagirl

Ingredients

• 2 tablespoons olive oil, divided
• 1 tablespoon chopped
• fresh thyme
• 6 garlic cloves, thinly sliced and divided
• 1 shallot, thinly sliced
• 1 pound heirloom tomatoes, chopped
• 1/2 cup dry white wine
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 3 tablespoons 2% reduced-fat Greek yogurt
• 1 ounce grated Parmesan cheese (about 1/4 cup), divided
• 4 (4-ounce) skinless, boneless chicken breast cutlets
• 1/2 cup whole-wheat panko
• 1 teaspoon garlic powder
• Cooking spray
• 4 medium zucchini
• 2 ounces fresh mozzarella cheese, very thinly sliced
• 1/2 cup torn basil leaves, divided

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

Preheat oven to 425°.

Heat 1 tablespoon oil in a skillet over medium heat. Add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, wine, ¼ teaspoon salt, and pepper; cook 8 minutes or until liquid is reduced by half.

Combine yogurt and Parmesan; spread over both sides of cutlets. Combine panko and garlic powder. Dredge cutlets in panko mixture. Place cutlets on a wire rack coated with cooking spray. Place rack on a baking sheet. Bake at 425° for 12 minutes or until done.

Preheat broiler to high. Top each cutlet with 2 tablespoons sauce; top sauce evenly with mozzarella. Broil 2 minutes or until cheese is bubbly.

Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 garlic cloves; cook 1 minute. Add zucchini; cook 2 minutes. Remove from heat. Toss with remaining sauce, remaining ¼ teaspoon salt, and half of basil.

SERVES 4