Zucchini Stuffed Chicken

Zucchini Stuffed Chicken


"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."


1 h 20 m servings 535 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 54.6 g
  • 109%
  • Cholesterol:
  • 215 mg
  • 72%
  • Sodium:
  • 652 mg
  • 26%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 35 Ratings


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.

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 o...

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!

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. ...

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 j...

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 did...

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

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 th...

This was really very good. I had boneless, skinless breasts, so used them pounded thin. I used enough stuffing to just be able to wrap the chicken around the stuffing rather than rolling it je...