Recently my friends had a nice laugh at my expense because I have never had Chicken Parmesan. In my defense, I don’t come from a city with a lot of local Italian restaurants. And even since moving up north, ordering what looks like a chicken strip (or its eggplant equivalent) with a drop of cheese and marinara on top instead of lobster ravioli or penne alla vodka seemed like a bad life decision.
I swear I didn’t create this recipe just because it’s fun to say. Okay, maybe that was a very small reason. But mostly I created it as a low-carb dinner that will use up extra vegetables from the garden or farmers market. The key ingredient is a really big zucchini, the kind that hides in the garden for a few days until it has grown to the size of a child’s baseball bat. These zucchinis aren’t great for straight cooking, they’re low on flavor and big on seeds. But they’re perfect for turning into pasta.