Spicy chick peas & zucchini noodles

I’ve been all about farmer’s markets this summer. There are a few that run weekly fairly close by, and I’ve been making it a point to go and load up on freshly grown produce (among other things).

I prefer to eat a bit lighter during the summertime. Maybe it’s because it’s hot out, or that I’m sweaty, or not as hungry – who knows. But I always see summer as the opportune time to start taking healthy eating a little more seriously and to add a hefty amount of fruits & veggies to my diet.

I have been buying a ton of zucchini. It’s pretty versatile, and can be prepared in a lot of different ways – all of them delicious, and all of them super filling.

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Hasselback antipasto chicken breast parmesan

Lately I’ve been on an Italian food kick.

I keep craving it.

Something I truly love is a good chicken parmesan – fried golden brown cutlets, drowning in marinara sauce, and oozing with mozzarella cheese.

This was something I needed to eat. I didn’t have any chicken cutlets, only chicken breasts – and I did not feel like pounding them out. I had an abundance of fresh basil and fresh tomatoes from my yard that I wanted to use, and I also have a ton of homemade sauce that my husband froze in batches a few weeks ago. Mozzarella cheese? Check. I also noticed that I had some bonus pepperoni in my cold cut drawer. This was gonna be good.

In my efforts to lighten up my food, I decided to revamp the chicken parm we all know and love. I went the low-carb route, and didn’t use breadcrumbs or fry the chicken… and it was still delicious.

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