Monday, July 30, 2012

Zucchini Chicken Parmesan

This month for Secret Recipe Club I was assigned the wonderful blog of Kitchen Kudos by Renee! To be honest, I've been super excited and patiently waiting my turn to get this assignment! Renee has so many wonderful recipes on her blog. Renee also has another talent, away from the kitchen - she can paint beautifully and actually sells gorgeous tiles and wine glasses that she hand paints! Someday I hope to get a "brand" image for The Gingered Whisk, and when that happens I am totally going to ask Renee to paint me something! (She also lets her dogs blog, too, which cracks me up. I love dog people.)

After looking through Renee's entire blog, I had so many things I wanted to make, I was afraid I wasn't going to be able to make a decision. Until I saw this. Zucchini Chicken Parmesan!!! What?! Breaded chicken topped with tons of fresh tomatoes, fried zucchini and TONS of cheese!! I was immediately drooling, and closed every single tab I had opened up. I was totally making this!!! 

This recipe is a little heavier than we normally eat for the summer, especially since its been 100F pretty much non-stop. But this is also the perfect time to make this, since it uses beautiful fresh zucchini and tomatoes. So pick a slightly cooler day to make this, and you will not be sorry!! 

The only change I made for this recipe is that I used chicken cutlets instead of whole chicken breasts. I've started buying those instead, you typically get 7 or 8 cutlets that are about 5 ounces each to a package instead of 3 giant chicken breasts. They also cook faster than their thicker counterparts, and are just the right size for us!

OH MY GOD. This is pretty much amazing. We absolutely stuffed ourselves, and our neighbors, and still had leftovers for lunch the next day. We will totally totally be making these again! And I think you should, too! 

Zucchini Chicken Parmesan (Kitchen Kudos by Renee)

8 boneless skineless chicken breast cutlets
1 large zucchini
3 cups panko
2 cups flour
2 eggs
3 TBSP water
2 TBSP garlic powder
2 TBSP minced onion
2 tsp dried basil
2 tsp dried oregano
salt and pepper
1 large tomato
8 slices Swiss Cheese
2 large cans of diced tomatoes
1 1/2 cups shredded parmesan cheese
1 cup shredded mozzarella cheese
canola oil for frying

In one shallow bowl combine the flour and garlic powder.
In another shallow bowl combine the eggs and beat with the water.
In a third shallow bowl, combine the panko, 1/2 cups parmesan cheese, basil, oregano and minced onion.
Slice the zucchini into 1/4" slices, and dip both sides in first the flour, then the eggs, and then the panko.
Transfer the completly covered discs to a baking sheet until all the zucchini is covered.
Heat 2-3 TBSP oil in a large frying pan over medium-high heat.
When the oil is simmering, gently add the zucchini rounds and let them cook until golden brown on each side, about 30 seconds to a minute per side. 
Remove and let sit on paper towels until needed.
Coat your chicken breasts the same as your zucchini - first the flour, then eggs, and then the panko.
Place in the frying pan and allow the chicken to get golden brown on each side (you don't need to cook them completely through, just give them crunch and color).
Meanwhile, preheat the oven to 350F.
Prepare a 9x13" baking dish by coating it in cooking spray and then placing 1/2 of one of the cans of tomatoes in the bottom of the dish.
Transfer the chicken breasts on top of the tomatoes, evenly spacing them.
Place two slices of swiss cheese on each chicken breasts and top with a slice of tomato.
Sprinkle a little salt, pepper, and parmesan cheese on top.
Top each tomato slice with 2-3 zucchini discs and then top with additional parmesan and mozzarella cheese.
Add the remainder of the tomatoes evenly on top and then top with the remaining mozzarella cheese. 
Bake for 25-30 minutes, until the chicken is cooked through and the cheese is bubbling!!

Take a look at what other SRC members made this month:


  1. What a fantastic recipe for SRC - I love the idea of zucchini on top of these chicken cutlets, great way to use all the fresh zucchini that's in season. I was so excited to have you as my "secret" this month - I made your Chicken Kebabs, a big hit with my kids and perfect leftovers for making quesadillas and sandwiches for the kids.

  2. WHAT a FABULOUS recipe - bookmarked to make! GREAT SCR post! Karen from Lavender and Lovage and Group D

  3. That chicken looks so good. I love chicken parm but never would have thought to do it with zucchini too. Thanks for the great idea :)

  4. You picked a winner of a recipe, I always make chicken parmiggiana, as my beloved husband requests it almost weekly... he is addicted to it. But I think this version with zucchini is going to be AMAZING!

    hope you are enjoying your special SRC Monday!

  5. You are spot on with making this with the summer fresh veggies, looks totally delish!

    If you haven't already, I'd love for you to check out my group "A" SRC entry: Double Chocolate Mousse Cake.

    Cook Lisa Cook

  6. Oh my goodness, what a delicious sounding meal! I will absolutely have to give this a try soon! Thanks for sharing :)

  7. I love that this has tomato, zucchini and cheese on top of the chicken!!! It looks absolutely fabulous!!!

  8. I definitely need to try this now that my husband converted me into a chicken parmesan lover :)

  9. Thank you so, so much for your wonderful recreation of my dish. Your version with the smaller chicken cutlets is a great idea for a quicker cooking meal! You did my recipe proud and I'm so thrilled that you enjoyed it as much as you did. Plus, the bonus of leftovers is always something to be excited about! I also want to say thanks for the wonderful words you spoke about my painted tiles and glassware. I really appreciate your kindness. Thanks for everything! I just love your blog!!!

  10. Thank you so, so much for your wonderful recreation of my dish. I'm so glad you chose this recipe because it's one of my favorites. You did my dish proud!!! I also love that you used the chicken cutlets to make it quicker cooking. Very smart for these dog days of summer!
    I also very much appreciate your kind and thoughtful words about my painted tiles and glasses. Thank you for a lovely post! I think your blog is wonderful and I'm happy to have met you through SRC!

  11. This dish is mouthwatering and perfect since zucchini is overflowing in my garden!!! Great SRC pick!

  12. What a fantastic pick for SRC. Love the addition of veggies to chicken parm.

  13. Oh my gosh! Chicken parm is my favorite thing ever, but this just puts it over the top. I can only imagine how delicious this is!

  14. Oh wow, does this ever look good. Great SRC choice. I'm bookmarking!

  15. Oh my goodness this zucchini chicken Parmesan looks amazing! I love how crispy the crust is. I lived on a university campus earlier this summer for a summer program, and literally one of the the only good things to eat at the cafeteria for lunch was chicken parmesan. I need to make some!

  16. What a delicious recipe. Drooling !

  17. WOW, that dish looks amazing, your pictures are awesome. Love your blog, I am one of your newest followers, look forward to sharing.

  18. This sounds amazing!!! What a great way to use up extra zucchini, too!

  19. yum! this is totally my type of recipe, especially once the weather cools down a bit. i tend to prefer chicken cutlets, too - a much better portion size for me + the husband! =)

  20. everything about this dish screams at me to "MAKE ME!"... i don't think to make chicken very often but this could definitely put me over the edge. i love it :)

    also, i've started buying chicken thighs rather than breasts myself. i find they have more flavor, moisture, and they're much smaller than breasts which are always way too big for a single portion.

    happy belated SRC reveal day!

  21. Oh. My. HEAVENS! What a gorgeous and fabulously delicious looking chicken dish! Such a good job you did!!! GREAT SRC pick :-)

  22. I love the sound of this combo! Wow!!! Sounds amazing!

  23. I can see that it's amazing from here. Drool!! Great pick for SRC and I can't wait to have her blog for my assignment :)

  24. Very nice explained recipe! Food looks wonderful on photos.


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