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Chicken Parmesan Meatball & Zucchini Noodle Bake

Happy Holidays! I hope everyone had a great Thanksgiving. It's been a long time since I've posted, but things have just been hectic this year! Tonight I wanted to make something healthy, but still hearty for this cold (to Floridians) weather. You could easily make this without the zucchini noodles, as that's what the original recipe called for. You could then add it to pasta on the side, etc. However, this did work really well with the zoodles. Enjoy!


1 lb ground chicken

1 egg

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

3/4 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon Worcestershire

1/4 cup grated parmesan or romano cheese

1/2 cup unseasoned bread crumbs

2 cups marinara sauce, divided

1 cup shredded mozzarella cheese


Start by preheating the oven to 375 degrees. In a large bowl, add the ground chicken, egg, garlic powder, onion powder, Italian seasoning, salt, black pepper, Worcestershire sauce, grated cheese, breadcrumbs, and 1/4 cup of the sauce. Using your hands, slowly mix until just combined. Using a medium scoop, form the meatball mixture into 18 small meatballs and place onto a lined baking sheet or baking sheet coated with cooking spray. Bake the meatballs for 20 minutes. As the meatballs cook, cover the bottom of a 9 x 13 casserole baking dish with 1/2 cup of the sauce. After the meatballs are done, place them in the baking dish. Pour the rest of the sauce (1 cup) over the chicken meatballs and sprinkle the mozzarella cheese over the top. Cover the baking dish with foil and bake for another 20 minutes. Serve hot. Sprinkle with more grated parmesan if desired, and fresh basil or any fresh herbs.


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