Happy Sunday!


Sometimes I love Sundays and sometimes I don’t. Sunday’s are wonderful because it is such a quiet, low key day, but it also means that Monday is knock, knock, knocking next door! I am trying to embrace these last few Sundays before my husband comes home for good from the military. I am SO excited for him to come home, but I also know that Graeyson and I will no longer have our Sunday morning slumber parties alone.


I have the most cuddly baby! All you have to do if bring a nice soft blanket into his room and he will cuddle with you like you won’t believe! In a few weeks, I will have to share those cuddles! Nooooo! They are all my cuddles! Ok, fine I will share.


I was never a good sharer as a child. It always got me into trouble! I once bit a kid in the back at preschool because they wouldn’t get off the swing that I wanted to ride on. Yes, I was not a good sharer. As an adult I have had to learn how to….share. So, I will have to learn how to share my little cuddle bug toward the end of the month.


Alright, so lets talk about some good Italian food! I first had Chicken Parmesan at Maggiano’s. It was really good, but it was battered and fried…not good! Then they poured sauce all over it that was loaded with refined sugars and placed globs and globs of greasy cheese all over…also not good!


I took that idea and transitioned it into something healthier, plus a little more creative and voila a yummy yummy dinner that is definitely not lacking in flavor! I used almond meal and egg for the batter and fried it up in the skillet with some coconut oil. It is so crunchy and delicious just like this! In fact, I have made chicken tenders out of it with just that step.


I made a homemade marinara sauce, but if you wanted a quicker recipe you could use a store bought marinara sauce. I also stuffed the chicken parmesan with zucchini. Great way to sneak in those veggies! Once everything is said and done you will have a bed of spaghetti (gluten-free in my case), topped with sauce, topped with chicken parmesan, topped with mozzarella cheese, topped with sauce and garnished with gorgeous bright green basil strips.


Bam! I am good! This meal is so gorgeous looking! I mean WOW! It is a lot of food and could definitely feed a family of 6! It could feed an army!


Have a wonderful Sunday with your family!


Gluten Free Zucchini Stuffed Chicken Parmesan
Author: Nicole Nilsen
Prep time:
Cook time:
Total time:
Serves: 4-6
  • 4 chicken breasts (2 pounds)
  • 1 pound of gluten free spaghetti (Tinkyada), cooked and rinsed
  • 1/2 cup grated parmesan
  • 1/4 cup coconut oil
  • 4 thick slices of mozzarella
  • 2 large eggs, whisked
  • 2 cups almond meal
  • 2 teaspoons seasoning salt (I used Santa Maria)
  • 2 teaspoons fresh ground black pepper
  • 1 medium zucchini, grated
  • 1/4 cup mozzarella cheese shreds
  • 4 cloves garlic, minced
  • 1 teaspoon coconut oil
  • Himalayan salt and pepper to taste
  • 1/2 large onion, chopped
  • 4 garlic cloves, minced
  • 3/4 cup white wine
  • 1 can fire roasted crushed tomatoes (15 ounces)
  • 2 cans tomato sauce (15 ounces each can)
  • 2 bay leaves
  • 5 basil leaves, chiffonade + more for topping (about 4 leaves)
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  1. In a large pot of boiling water cook the pasta until al dente, then drain, rinse and set aside
  2. While the pasta is cooking take another skillet and melt 1 teaspoon of coconut oil
  3. Add the zucchini, 4 cloves of minced garlic, 1/4 cup mozzarella cheese shreds, and add salt and pepper to taste in the skillet.
  4. Cook on medium heat for about 2-3 minutes (just until it is nice and bright, not mushy)
  5. Take your chicken breast and cut a slice in them going from the top to the bottom. Don’t go all the way back, you just want to cut about 3/4 back. (In other words don’t slice them completely in half!)
  6. Divide the zucchini mix into four and stuff each chicken breast with it, making sure to tuck it in well (Don’t let it hang out)
  7. Now we are ready to bread! –> Grab two bowls–> One for the whisked egg and the other for the almond mixture
  8. The almond mixture, or the breading, will be made up of 2 cups of almond meal, 2 teaspoons of seasoning salt and two teaspoons of pepper (Mix these well in a bowl)
  9. Melt 1/4 cup coconut oil in a large pan (large enough to fit all four chicken breasts)
  10. Take each stuffed chicken breast and careful coat them entirely in the egg and then coat them completely in the almond mixture
  11. Set them in the large skillet with coconut oil
  12. Continue until all four chicken breast are done and in the pan
  13. On medium-high heat cook the chicken breasts for about 3-4 minutes on each side until golden brown
  14. Then remove the chicken breasts and set them aside
  15. WITHOUT cleaning the skillet add the remaining 4 cloves of minced garlic and the onions to the pan
  16. Cook them for 2-3 minutes until they are translucent
  17. Add the white wine and cook for 2 minutes
  18. Add the fire roasted tomatoes and all of the tomato sauce to the skillet
  19. Add the bay leaves, 5 basil leaves, rosemary, thyme and parsley
  20. Lightly simmer the marinara sauce for 30 minutes
  21. After the 30 minutes are up, grab a large baking dish
  22. Put about 2 ladles of the marinara sauce on the bottom (shake it around until the bottom is lightly covered)
  23. Put the spaghetti in next
  24. Top the spaghetti with about half of the remaining sauce
  25. Top the sauce with 1/2 cup grated parmesan cheese
  26. Top with the chicken
  27. On each chicken breast top them with one thick slice of mozzarella cheese
  28. Top each slice of cheese with the more sauce (save a few scoops for when it comes out of the oven)
  29. Bake in the oven on 375 degrees for 20 minutes covered with foil
  30. Top with more sauce when it comes out of the oven, garnish it with basil
  31. Serve immediately!