Almond-Crusted Chicken Parmesan with Zucchini Ribbons

Chicken Parmesan usually means a breaded, fried cutlet over a pile of pasta — this version swaps the breadcrumbs for almond flour and Parmesan, and bakes rather than fries, so the crust still turns golden without the extra oil. A no-sugar-added marinara and a little melted mozzarella keep the classic flavor intact.

Underneath, ribbons of zucchini stand in for pasta, sautéed just long enough to soften without turning watery. Because the crust leans on almond flour rather than breadcrumbs and the ‘noodles’ are a vegetable, this dinner keeps carbohydrates modest while protein stays high — a combination that fits comfortably into a blood-sugar-conscious pattern while still tasting like a genuine comfort-food dinner.

If you don't own a spiralizer, a vegetable peeler works just as well to shave the zucchini into wide ribbons, and the chicken can be breaded a day ahead and baked just before serving, which makes this a manageable option even on a weeknight.