Grate zucchini into a colander and allow it to rest for 3-5 minutes. Then squeeze out all excess liquid.
Carefully butterfly the chicken breast. Put your chicken breast on a cutting board and, with your hand flat on top of it, use a sharp knife to slice horizontally into one side of the breast, starting at the thicker end. Be careful not to cut all the way through to the other side.
4 whole boneless
In a bowl, combine zucchini, egg, bread crumbs and both cheeses.
2 medium zucchinis, 1 egg, ¾ cup Italian seasoned bread crumbs, ¼ cup Parmesan Cheese, ¾ cup ricotta cheese
Place a heaping amount of filling on one half of a chicken breast.
Fold other half over the filling.
Place on a light greased baking sheet or casserole dish.
Brush top of chicken lightly with olive oil and sprinkle with salt and pepper.
Olive oil, salt, pepper
Bake in a preheated 450 degree oven for 10 minutes.
Reduce heat to 375 and continue baking for 25-35 minutes until chicken is cooked through (165°F).
Notes
You need about 2 cups of grated and squeezed zucchini.
To make gluten-free, omit the breadcrumbs. Add ½ teaspoon Italian seasoning to ricotta mixture.
Allow chicken to rest for 5 minutes before serving.