4.67 from 3 votes
Zucchini and Ricotta Stuffed Chicken Breasts beyondthechickencoop.com
Zucchini and Ricotta Stuffed Chicken Breasts
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Fresh Zucchini and Ricotta stuffed into chicken breasts and baked.
Course: Dinner
Cuisine: American
Keyword: chicken breast recipes, stuffed chicken breasts, zucchini stuffed chicken breasts
Servings: 4 people
Calories: 192 kcal
Author: Kathy
  • 4 whole boneless skinless chicken breasts
  • 2 whole medium zucchinis shredded and squeezed dry.
  • 1 whole egg lightly beaten
  • 3/4 cup Italian seasoned bread crumbs
  • 1/4 cup Parmesan Cheese
  • 3/4 cup ricotta cheese
  • Olive oil
  • salt
  • pepper
  1. Butterfly chicken breast.
  2. In a bowl, combine zucchini, egg, bread crumbs and both cheeses.
  3. Place a heaping amount of filling on one half of the chicken breast.

  4. Fold other half over the stuffing.

  5. Place on a light greased baking sheet.
  6. Brush lightly with olive oil and sprinkle with salt and pepper.
  7. Bake in a preheated 450 degree oven for 10 minutes.
  8. Reduce heat to 375 and continue baking for 25-35 minutes.
Recipe Notes

Let shredded zucchini sit in a colander for several minutes. Squeeze all juice out of zucchini before using.

Nutrition Facts
Zucchini and Ricotta Stuffed Chicken Breasts
Amount Per Serving
Calories 192 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 29mg10%
Sodium 440mg19%
Potassium 100mg3%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 1g1%
Protein 10g20%
Vitamin A 300IU6%
Vitamin C 0.6mg1%
Calcium 210mg21%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.