Zucchini Stuffed Chicken Recipe - Allrecipes.com
Zucchini Stuffed Chicken Recipe

Zucchini Stuffed Chicken

Recipe by  

"My sister gave me this recipe. My family really likes it. I freeze shredded zucchini for the winter. Just thaw and drain the liquid off before using."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  2. Loosen the skin on each chicken breast to form a pocket, and set aside.
  3. Heat the butter in a skillet over medium heat, and cook and stir the onion, parsley, and basil until the onion is translucent, about 5 minutes. Stir in the zucchini, and cook and stir until tender, about 2 more minutes. Remove the skillet from the heat, and thoroughly mix the torn bread, egg, Swiss cheese, salt, and pepper into the zucchini mixture until well-combined.
  4. Stuff the chicken breasts with the zucchini mixture, place them in the prepared baking dish, and bake in the preheated oven until the chicken breasts are golden brown and the stuffing is hot, 50 to 60 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2009

I've been making this recipe for years. It was published in Good Housekeeping years ago using chicken quarters. As a final step, brush the skin with honey and lightly sprinkle with salt.

Most Helpful Critical Review
Aug 18, 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.

Sep 10, 2009

I have to say I was a bit skeptical, but this turned out great! The stuffing turned out slightly sweet but had a good flavor and the chicken was very moist and tender. I did add an extra slice of bread as my zucchini seemed a little wet. I stuffed two breasts and two thighs with the stuffing. I also sprinkled the skin liberally with salt, pepper, and garlic powder before baking. I will definitely be making this again!

Sep 08, 2009

This is a great recipe I did use bone less chicken breasts reather than bone in with skin. I actually made a modified chicken cor don blu it turned out great!

Mar 17, 2010

I used boneless,skinless chicken and I browned the chicken with a splash of olive oil and sprinkled paprika, salt and pepper on them. I also added about 3 teaspoons of minced garlic to onions. We loved it! We will be making this again and again!

Aug 20, 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!

Jan 10, 2012

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

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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  • Calories
  • 535 kcal
  • 27%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 215 mg
  • 72%
  • Fat
  • 28 g
  • 43%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 54.6 g
  • 109%
  • Sodium
  • 652 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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