Extra zucchini in the garden? Zucchini and Ricotta Stuffed Chicken Breasts are a great way to use up your fresh zucchini.
Years ago a friend made this dish for me for dinner. She wrote down the recipe on a realtor's notepad (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 notepad 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!
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!
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
- Trim ends off zucchini
- Grate zucchini in a bowl
- Let rest for 10 minutes
- Squeeze zucchini with your hands
- 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
Other Great Chicken Recipes
- Orange Chicken
- Chicken Pot Pie
- Beer Can Chicken
- BBQ Basted Chicken
- Pecan Chicken Salad
- Oriental Chicken Salad
- Baked Chicken Pasta
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
Ingredients
- 4 whole boneless (skinless chicken breasts)
- 2 whole medium zucchinis (shredded and squeezed dry.)
- 1 whole egg (lightly beaten)
- ¾ cup Italian seasoned bread crumbs
- ¼ cup Parmesan Cheese
- ¾ cup ricotta cheese
- Olive oil
- salt
- pepper
Instructions
- Butterfly chicken breast.4 whole boneless
- In a bowl, combine zucchini, egg, bread crumbs and both cheeses.2 whole medium zucchinis, 1 whole 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 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.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.
Notes
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Alan says
I added fresh tarragon to the cheese- zucchini mix. It was deLISHous!
Kathy says
Adding tarragon is an excellent idea! I love playing around with fresh herbs and adding what I have on hand to different dishes.
Vanessa @Vanessa Baked says
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. 🙂
Kathy says
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.
Jess @ Sweetest Menu says
Kathy, this is such a lovely meal idea! And your photos are truly beautiful!
Nicole @ Young, Broke and Hungry says
There are so many endless applications for chicken and I love this zucchini and ricotta stuffed version!
Kathy says
You are right...the possibilities with chicken are endless!
Manali@CookWithManali says
I bet zucchini and ricotta taste great together! sounds great for sure!
Kathy says
It is a great combo!
Kim | Low Carb Maven says
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.
Kathy says
I have a collection of cookbooks and cooking magazines too! Just can't get rid of any of them!
Alboni says
Looks Stunning , nice photography too !!! Plz visit my blog and share your valuable comments too.
Kathy says
Thanks!
Kushi says
What a lovely combo. Looks so perfect. Can't wait to try this one!
Kathy says
Thanks! I hope you enjoy it.
Nicoletta @sugarlovespices says
Great way to use up some zucchini and the addition of the ricotta must be so good and give that extra moistness.
Kathy says
The ricotta does add a lot rich flavor.