Chicken Parmesan with Zucchini Pasta

Line a baking sheet with parchment paper. Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini; toss to coat. Set colander over a bowl to allow water from zucchini to drain. Wrap chicken in plastic wrap and place on a work surface; pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper. Heat marinara sauce in a saucepan over low heat. Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place zucchini in the same nonstick skillet over medium-high heat; cook and stir until tender yet firm to the bite, 3 to 4 minutes. Spoon marinara sauce over each chicken breast and top with mozzarella cheese. Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes. Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.