Chicken/ Main Dish

Zucchini and Ricotta Stuffed Chicken Breasts

Zucchini and Ricotta Stuffed Chicken Breasts beyondthechickencoop.com

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 beyondthechickencoop.com

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!

Zucchini and Ricotta Stuffed Chicken Breasts beyondthechickencoop.com

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 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!

Zucchini and Ricotta Stuffed Chicken Breasts beyondthechickencoop.com

5 from 2 votes
Zucchini and Ricotta Stuffed Chicken Breasts beyondthechickencoop.com
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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.
Servings: 4 people
Calories: 576 kcal
Author: Kathy
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
  1. Butterfly chicken breast.
  2. In a bowl, combine zucchini, egg, bread crumbs and both cheeses.
  3. Place a heaping amount on one half of the chicken breast.
  4. Pull 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 576
* Percent Daily Values are based on a 2000 calorie diet.

Zucchini and Ricotta Stuffed Chicken Breasts

Other great recipes to try

Lemon Rosemary Grilled chicken

Lemon and Rosemary Grilled Chicken

Baked cheesy penne pasta with chicken and roasted tomatoes

Baked Cheesy Chicken Pasta

Orange Chicken

Orange Chicken 

Zucchini and Ricotta Stuffed Chicken Breasts beyondthechickencoop.com

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35 Comments

  • Reply
    mira
    August 6, 2016 at 8:46 am

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

    • Reply
      Kathy
      August 7, 2016 at 5:50 am

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

  • Reply
    [email protected]
    August 6, 2016 at 10:24 am

    Loving this combination Kathy!! This would make for such a yummy dinner! 🙂

    • Reply
      Kathy
      August 7, 2016 at 5:53 am

      Thanks, Ami! It was very delicious.

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

    I still use recipe cards 😉
    This looks delicious…making it this week!

    • Reply
      Kathy
      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
    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
      Kathy
      August 8, 2016 at 5:36 am

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

  • 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
      Kathy
      August 8, 2016 at 5:34 am

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

  • 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. 🙂

    • Reply
      Kathy
      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
    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
      Kathy
      August 8, 2016 at 5:33 am

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

  • Reply
    ann[email protected]
    August 8, 2016 at 6:20 am

    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
      Kathy
      August 8, 2016 at 6:42 am

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

  • 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
      Kathy
      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
    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
      Kathy
      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
    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.

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

    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
    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
    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
    [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
    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
    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
    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.

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