Reviewed: Apr. 3, 2012

Overall good recipe but needed a few changes. There's no need for 3 tablespoons of butter. I cut it back to one and it didn't change the texture or richness of the stuffing at all. I grated some part-skim mozzarella I had on hand, added sun-dried tomatoes to the zucchini mixture, and also a dash of crushed red pepper. I sprinkled the chicken breasts with salt, pepper, garlic powder, and paprika. It came out great!

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Reviewer:

ssteinberg

Cooking Level: Expert

Reviewed: Feb. 21, 2012

I really liked the stuffing mixture in this recipe, but the chicken itself needed more flavor. I followed the recipe, plus I added a couple of dashes of ground red pepper to the stuffing. If I were to make this dish again, I would probably brine or marinate the chicken before stuffing it. TIP: Once your zucchini is shredded, toss it with a little salt and let it drain in a colander or a mesh strainer for at least 30 minutes to help pull more moisture out of it before you cook it.

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Reviewer:

GarciaGM

Reviewed: Feb. 14, 2012

This is one of my favorite recipes that I make quite often for company. I do make a few changes to it though: I use boneless, skinless chicken breasts that I split and pound with a mallet and roll the filling in, I use jack instead of swiss cheese because that is what I always have on hand, and best of all I add some chopped shrimp to the filling!

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Reviewer:

alzmar

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Cooking Level: Intermediate

Home Town: Stockton, California, USA

Reviewed: Jan. 10, 2012

This is really really delicious! You have to try it--I can't wait to make it again!

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Reviewer:

ajo263

Cooking Level: Intermediate

Reviewed: Nov. 2, 2011

Made as is but with boneless skinless chicken breast, threw in a diced red pepper that I had and some shredded parmesan with the Swiss and on top. Awesome! My husband adored it.

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Reviewer:

Rachel

Reviewed: Sep. 3, 2010

A great way to add garden fresh zuccini to a meal. Yum!

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Reviewer:

teachna

Reviewed: Aug. 30, 2010

Just OK...my husband and I found it to be very bland and dry. Zucchini and swiss cheese tend to both be bland so I don't think mixing the two did anything to enhance flavor. If I were to make this again I would try a different cheese and probably add chicken stock.

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Reviewer:

mrskevin07

Reviewed: Aug. 19, 2010

I got a good deal at the grocery store and had a lot of bone in chicken breasts. It was about two hours before dinner and I had no clue what I wanted to do with these pieces of chicken. So, I jumped on here and searched for some recipes! One of the main reasons I picked it was for the fresh zucchini, since I had just bought a good amount. I read a few of the reviews and did rub the honey, garlic salt, and pepper on the skin. I didn't have enough basil and no parsley so I substituted with italian seasoning. I didn't have swiss cheese either but had some grated mozzarella. I also followed some other suggestions and added more bread (I used wheat). It was abolutely delicious! I'm sure this recipe followed exactly is incredible as well! It was so juicy and the skin on top was crispy. The zucchini/bread mixture was fabulous! It was simple to make and I served it with green beans and brown rice...I have a picky 3 1/2 yr old. She ate the chicken up! I will definitely be making this again!

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Reviewer:

cookercole

Reviewed: Aug. 17, 2010

Would have rated it higher, but the hubby didn't like it... I used chicken breasts and pounded them till they were flat. Then I rolled the stuffing up inside. It didn't stay very well, but I didn't have breasts with the skin on them. I really liked the taste, but my husband said he wasn't a huge fan. I will make again (because I enjoyed it!) but not too often.

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