Chicken/ Main Dish/ Recipe

Zucchini and Ricotta Stuffed Chicken Breasts

August 6, 2016 (Last Updated: May 13, 2020)

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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 stuffed chicken breasts on a white plate.

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!

Uncooked stuffed chicken breasts 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.

To prepare

  • 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

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

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

Other Great Chicken Recipes

Chicken breast stuffed with cheese and zucchini.

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

Check out all my main dish recipes!

Zucchini and Ricotta Stuffed Chicken Breasts beyondthechickencoop.com

Zucchini and Ricotta Stuffed Chicken Breasts

Kathy
Fresh Zucchini and Ricotta stuffed into chicken breasts and baked.
4.67 from 3 votes
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dinner
Cuisine American
Servings 4 people
Calories 192 kcal

Ingredients
  

  • 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

Instructions
 

  • Butterfly chicken breast.
  • In a bowl, combine zucchini, egg, bread crumbs and both cheeses.
  • Place a heaping amount of filling on one half of the chicken breast.
  • Fold other half 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.

Notes

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

Nutrition

Calories: 192kcalCarbohydrates: 17gProtein: 10gFat: 8gSaturated Fat: 5gCholesterol: 29mgSodium: 440mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 0.6mgCalcium: 210mgIron: 1.3mg
Keyword chicken breast recipes, stuffed chicken breasts, zucchini stuffed chicken breasts
Tried this recipe?Leave a comment and let me know what you think.

Zucchini and Ricotta Stuffed Chicken Breasts beyondthechickencoop.com

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37 Comments

  • Reply
    Alan
    February 22, 2018 at 8:04 pm

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

    • Reply
      Kathy
      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. 🙂

    • Reply
      Kathy
      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
      Kathy
      August 9, 2016 at 6:19 pm

      You are right…the possibilities with chicken are endless!

  • Reply
    [email protected]
    August 9, 2016 at 11:23 am

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

    • Reply
      Kathy
      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
      Kathy
      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
    Alboni
    August 9, 2016 at 6:43 am

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

    • Reply
      Kathy
      August 9, 2016 at 10:00 am

      Thanks!

  • Reply
    Kushi
    August 8, 2016 at 4:33 pm

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

    • Reply
      Kathy
      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
      Kathy
      August 9, 2016 at 6:23 am

      The ricotta does add a lot rich flavor.

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