Chicken/ Main Dish/ Recipe

Zucchini and Ricotta Stuffed Chicken Breasts

August 6, 2016 (Last Updated: September 10, 2019)

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Extra zucchini in the garden? Zucchini and Ricotta Stuffed Chicken Breasts are a great way to use up your fresh zucchini.

Zucchini and Ricotta Stuffed Chicken Breasts are perfect for an every night dinner or a fancy dinner party.

Years ago a friend made this dish for me for dinner. She wrote down the recipe on a realtor’s note pad (one with the realtor’s pictures and phone number). The recipe has been buried deep down in my old fashioned recipe file.

I still remember how delicious this chicken was and when I stumbled upon the recipe, I knew I had to make it. The pictures of the realtors on the note pad is hilarious….totally dates the recipes back 20+ years! The hair, the mustache, the shoulder pads! It’s a good thing great recipes don’t go out of style!

Chicken breasts stuffed on a baking sheet.

Right now my zucchini is going crazy in the garden. Anytime I can find great ways to use more zucchini, I  quickly make it! Why then has this dish sat in my card file for 20 years?

I have also been using up the zucchini in these zucchini pancakes, zucchini muffins and zucchini bread.

I only wish I had the answer! Somehow it was folded into a small piece of paper and tucked deep down into the “Main Dish” section. If I hadn’t pulled all the cards out, it would still remain hidden.

It’s funny because I don’t often use my recipe cards anymore. But every once in a while I pull out old favorites. The recipe card file is a dying art.

Who has recipe cards anymore? Nope, we all go straight to the internet and search for a new recipe when we need one. Favorite ones are marked and kept electronically. I’m going to keep my recipe card file though. You just never know when you are going to find an old favorite!

Baked chicken on a baking sheet with a stuffing inside the chicken.

How to make zucchini and ricotta stuffed chicken

  • Combine zucchini, egg, bread crumbs and cheese.
  • Place a heaping amount of zucchini filling on one half of the chicken breast.
  • Fold other half of chicken over the stuffing.
  • Place on a light greased baking sheet.
  • Brush lightly with olive oil and sprinkle with salt and pepper.
  • Bake in a preheated 450 degree oven for 10 minutes.
  • Reduce heat to 375 and continue baking for 25-35 minutes.


How to make zucchini less watery

  1. Trim ends off zucchini
  2. Grate zucchini  in a bowl
  3. Let rest for 10 minutes
  4. Squeeze zucchini with your hands
  5. Discard liquid

Other Great Chicken Recipes

Chicken breast on a plate with a green salad on the plate.

Tips for Making Stuffed Chicken

  • Grate zucchini and squeeze out excess liquid
  • Use Italian seasoned bread crumbs
  • Use shredded Parmesan cheese
  • Pound chicken breasts lightly if needed to make even pieces
  • Make certain oven is preheated before using

Stuffed chicken breast with zucchini.

If you make this recipe, Iā€™d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

4.67 from 3 votes
Zucchini and Ricotta Stuffed Chicken Breasts
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.

Zucchini and Ricotta Stuffed Chicken Breasts

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  • Reply
    February 22, 2018 at 8:04 pm

    4 stars
    I added fresh tarragon to the cheese- zucchini mix. It was deLISHous!

    • Reply
      February 25, 2018 at 5:17 am

      Adding tarragon is an excellent idea! I love playing around with fresh herbs and adding what I have on hand to different dishes.

  • Reply
    Vanessa @Vanessa Baked
    August 11, 2016 at 6:35 pm

    This looks awesome! I mostly know how to bake with zucchini, so this idea for a meal is a perfect way to cook with it. šŸ™‚

    • Reply
      August 12, 2016 at 8:30 am

      I tend to make a lot of zucchini bread and muffins, but when you have a ton in the garden, you start to look for other ways to use it up.

  • Reply
    Jess @ Sweetest Menu
    August 9, 2016 at 4:00 pm

    Kathy, this is such a lovely meal idea! And your photos are truly beautiful!

  • Reply
    Nicole @ Young, Broke and Hungry
    August 9, 2016 at 11:34 am

    There are so many endless applications for chicken and I love this zucchini and ricotta stuffed version!

    • Reply
      August 9, 2016 at 6:19 pm

      You are right…the possibilities with chicken are endless!

  • Reply
    August 9, 2016 at 11:23 am

    I bet zucchini and ricotta taste great together! sounds great for sure!

    • Reply
      August 9, 2016 at 6:19 pm

      It is a great combo!

  • Reply
    Kim | Low Carb Maven
    August 9, 2016 at 9:11 am

    I don’t have any recipe cards myself because I am more of a cookbook collector. Turn to any page in my favorites and you will see hand written notes in the margins where I have altered a recipe or a memory detailing for whom I made the recipe. Having said that, I do love looking through my mother’s recipe box where I can find old favorites written in my mother’s hand or that of my grandmother and family friends… This recipe looks like a stand out and I can’t wait to try it.

    • Reply
      August 9, 2016 at 10:01 am

      I have a collection of cookbooks and cooking magazines too! Just can’t get rid of any of them!

  • Reply
    August 9, 2016 at 6:43 am

    Looks Stunning , nice photography too !!! Plz visit my blog and share your valuable comments too.

    • Reply
      August 9, 2016 at 10:00 am


  • Reply
    August 8, 2016 at 4:33 pm

    5 stars
    What a lovely combo. Looks so perfect. Can’t wait to try this one!

    • Reply
      August 9, 2016 at 6:21 am

      Thanks! I hope you enjoy it.

  • Reply
    Nicoletta @sugarlovespices
    August 8, 2016 at 10:33 am

    Great way to use up some zucchini and the addition of the ricotta must be so good and give that extra moistness.

    • Reply
      August 9, 2016 at 6:23 am

      The ricotta does add a lot rich flavor.

  • Reply
    Cheyanne @ No Spoon Necessary
    August 8, 2016 at 7:15 am

    SO glad you stumbled across this recipe again, Kathy! I always have extra zucchini in my fridge this time of year, so I’m always looking for a new way to put it to delicious use! And this chicken is perfect!! Love that creamy, ricotta and zucchini filling! This looks so scrumptious!! Dinner perfection! Cheers, friend!

    • Reply
      August 9, 2016 at 6:29 am

      The filling was delicious in these roasted chicken breasts! Right now I have a surplus of zucchini!

  • Reply
    allie @ Through Her Looking Glass
    August 8, 2016 at 6:46 am

    This looks great Kathy – wonderful recipe. Those recipes scrawled on scrap paper are usually the best. I have tons of extra zucchini in the garden — always needing more zucchini recipes. Thanks Kath, and have a great week!

    • Reply
      August 9, 2016 at 6:36 am

      Zucchini is one of those all or nothing veggies. When growing it you have more than you can possibly use and then all of the sudden there’s nothing and you wish you had more!

  • Reply
    August 8, 2016 at 6:20 am

    5 stars
    Yep, I have a stockpile of recipe cards and they are literally one of my most prized possessions…I used to tell my parents the only gifts I ever wanted from them were their favorite recipes written in their hand writing… One Christmas I received that very thing! So special! I love that you found this recipe…it’s definitely a keeper!!

    • Reply
      August 8, 2016 at 6:42 am

      What a great gift! One that I’m sure you will treasure forever!

  • Reply
    Anu - My Ginger Garlic Kitchen
    August 8, 2016 at 4:59 am

    These stuffed chicken breast sound so delicious Kathy! I love the combination of zucchini and ricotta. Yum! Perfect recipe for dinner!

    • Reply
      August 8, 2016 at 5:33 am

      The stuffing really dressed up these chicken breasts. They were really great.

  • Reply
    David @ Spiced
    August 8, 2016 at 4:51 am

    These stuffed chicken breasts sound perfect for dinner this week! And every once in a while, I’ll go dig around in my old recipe binder. There’s some real gems hiding in there! Also, you should post a photo of that realtor note! Good times. šŸ™‚

    • Reply
      August 8, 2016 at 5:35 am

      I’m glad to hear the recipe file hasn’t be totally banished! I’m keeping mine.

  • Reply
    Laura ~ Raise Your Garden
    August 8, 2016 at 4:47 am

    Yes Kathy, this looks like an awesome recipe to try with my zucchini baseball bats that have taken over my life. Trying to spice it up so we can bear eating it every night!

    • Reply
      August 8, 2016 at 5:34 am

      Zucchini can grow 2 feet overnight! It can be hard to find ways to cook it.

  • Reply
    Mary Ann | The Beach House Kitchen
    August 7, 2016 at 6:30 pm

    Zucchini has always been a favorite of mine and these stuffed chicken breasts sound wonderful Kathy! Getting these on the menu soon!

    • Reply
      August 8, 2016 at 5:36 am

      I’ll be making these again in my house soon!

  • Reply
    Lori from LL Farm
    August 7, 2016 at 3:42 pm

    I still use recipe cards šŸ˜‰
    This looks delicious…making it this week!

    • Reply
      August 7, 2016 at 3:49 pm

      I could always tell which ones were my grandma’s favorites when I looked through her recipe cards. They were well worn and often stained.

  • Reply
    August 6, 2016 at 10:24 am

    Loving this combination Kathy!! This would make for such a yummy dinner! šŸ™‚

    • Reply
      August 7, 2016 at 5:53 am

      Thanks, Ami! It was very delicious.

  • Reply
    August 6, 2016 at 8:46 am

    Great combination, love it! Can’t wait to try this chicken! Love zucchini!

    • Reply
      August 7, 2016 at 5:50 am

      We loved it too! I hope you give it a try!

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