Best Zucchini And Corn Stuffed Chicken Recipes

ZUCCHINI STUFFED CHICKEN

Zucchini Stuffed Chicken image

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.

Provided by REDTEETOP

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

Ingredients

4 1/2 breast, bone ins bone-in chicken breasts, with skin
3 tablespoons butter
½ small onion, chopped
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
2 ½ cups shredded zucchini
3 slices bread, torn into pieces
1 egg, beaten
¾ cup shredded Swiss cheese
½ teaspoon salt
⅛ teaspoon pepper

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
Loosen the skin on each chicken breast to form a pocket, and set aside.
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.
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.

Nutrition Facts : Calories 534.9 calories, Carbohydrate 14.3 g, Cholesterol 214.7 mg, Fat 28 g, Fiber 1.6 g, Protein 54.6 g, SaturatedFat 12.9 g, Sodium 651.8 mg, Sugar 2.9 g

CORN- AND PEPPER-STUFFED ZUCCHINI

Corn- and Pepper-Stuffed Zucchini image

Enjoy this tasty corn and pepper stuffed zucchini - a perfect side dish ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

4 small zucchini (about 6 inches long)
1 tablespoon water
3/4 cup frozen (thawed) whole kernel corn or cooled cooked fresh corn kernels
2 tablespoons diced red bell pepper
1 tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
2 medium green onions, thinly sliced (2 tablespoons)
2 teaspoons olive or canola oil
1/8 teaspoon salt

Steps:

Cut zucchini lengthwise in half; place zucchini and water in rectangular microwavable dish, 11x7x1 1/2 inches. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam.
Microwave on High 3 to 5 minutes or until zucchini is crisp-tender. When cool enough to handle, scoop centers from zucchini, leaving 1/4-inch shells. Discard centers.
Mix remaining ingredients. Spoon about 2 tablespoons corn mixture into each zucchini shell.

Nutrition Facts : Calories 65, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 80 mg