Best Zucchini Stuffed Chicken Recipes

STUFFED ZUCCHINI WITH CHICKEN SAUSAGE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut a lengthwise 3/4-inch thick slice from each zucchini. Retain the lengthwise slices. With a spoon, scoop out the flesh, leaving a shell intact all around the zucchini. Discard or save the flesh for another use. Chop up the retained lengthwise slices of zucchini.
• Heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. Sprinkle in the crushed red pepper flakes, and season with salt and black pepper. Stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is thoroughly combined.
• Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.

8-BALL ZUCCHINI STUFFED WITH CHEESY CHICKEN AND RICE

Steps:

• Cover chicken breasts with salted water and brine in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from brine and pat dry. Season with chili powder, garlic powder, salt, and pepper.
• Grill until browned and no longer pink in the center, 15 to 20 minutes, flipping halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While chicken is cooking, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Cut tops off the zucchini and scoop out the seeds. Set aside.
• Heat butter in a medium saucepan over medium heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Add flour; cook and stir until browned, about 1 minute. Pour in milk; season with salt and pepper. Continue to cook and stir constantly until it starts to thicken. Stir in Cheddar cheese until melted.
• Cut cooked chicken into bite-sized pieces. Stir chicken and rice into the cheese sauce. Fill zucchini with the cheesy mixture and place on a baking sheet.
• Bake in the preheated oven until softened, 20 to 25 minutes. Serve.

CHICKEN ENCHILADA-STUFFED ZUCCHINI BOATS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Cut zucchini in half and hollow out the centers
• Add the Greek yogurt, lime juice, and salt together in a small bowl and stir to combine.
• On a cutting board, season the chicken breast with salt, pepper, and chili powder.
• Heat olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 3 minutes.
• Remove the chicken from the pan and let cool. Once cooled, shred the chicken with a fork.
• Add the chicken to a bowl with the salsa and stir to combine.
• Stuff chicken mixture in hollowed out zucchini boats, and top with cheddar cheese.
• Bake until cheese is melted and browned, and zucchini is tender, about 20 minutes.
• Top with tomato, avocado, cilantro, and lime crema. Serve with lime wedges.
• Enjoy!

ZUCCHINI-STUFFED CHICKEN

Steps:

• In a large ovenproof skillet, saute onion in 1 tablespoon oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add zucchini and red pepper; saute for 3 minutes or until crisp-tender. , Remove from the heat; stir in the cheese, basil, salt and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket; stuff with vegetable mixture. , In the same skillet, brown chicken skin side down in remaining oil. Turn chicken. Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°.

ZUCCHINI STUFFED CHICKEN

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.

CHICKEN BREASTS STUFFED WITH ZUCCHINI, ROASTED RED PEPPER, AND GOAT CHEESE

Steps:

• In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender. Stir in the red pepper, the goat cheese, and salt and pepper to taste and cook the mixture, stirring, until cheese is melted. Transfer the mixture to a small bowl and let it cool slightly.
• With your fingers make a pocket for the filling in each chicken breast half by separating in skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cover the filling completely, and secure the pockets with wooden picks if desired. In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the chicken, beginning with the skin side up, for 2 minutes on each side. Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooked through, and divide it between 2 plates. Pour off the fat from the skillet, to the skillet add the broth, and boil the broth, scraping up the brown bits, for 30 seconds. Strain the sauce and pour it around the chicken.

CHICKEN BREASTS STUFFED WITH ZUCCHINI, TOMATO AND BASIL

Steps:

• Prepare a fire in a charcoal grill.
• Butterfly each chicken breast half by slicing it horizontally from one side to within 1/2 inch of other.
• Open like a book and sprinkle to taste with salt and pepper.
• For Marinade: In a shallow baking dish, combine ingredients.
• Add chicken and turn to coat all sides.
• Let stand at room temperature for 30 minutes.
• Layer tomato and zucchini slices and basil leaves inside each chicken breast.
• Close and secure with toothpicks.
• Season to taste with salt and pepper.
• Cook chicken breasts over a medium fire, turning often and brushing occasionally with olive oil, until juices run clear when pierced by a skewer, 20-30 minutes.

ZUCCHINI AND CORN-STUFFED CHICKEN

Steps:

• In a small bowl, combine the zucchini, corn and 2 tablespoons cheese. Cut a pocket in each chicken breast. Stuff each with 1/2 cup zucchini mixture; secure with toothpicks., Transfer to an 8-in. square baking dish coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and remaining cheese. Spoon remaining zucchini mixture around chicken. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.

ALOUETTE ALMOND ZUCCHINI STUFFED CHICKEN RECIPE - (4.3/5)

Steps:

• COMBINE ALOUETTE, ZUCCHINI, PARSLEY, OLIVE OIL, AND ALMONDS AND SALT AND PEPPER IN FOOD PROCESSOR. STUFF CHICKEN BREASTS WITH MIXTURE. DREDGE CHICKEN BREASTS IN EGG AND THEN BREAD CRUMBS AND SAUTE ON ONE SIDE UNTIL JUST BROWNED. TRANSFER TO A RIMMED BAKING SHEET. BAKE AT 400 DEGREES UNTIL DONE. REMOVE FROM OVEN, CUT BREASTS IN HALF AND SERVE.

ZUCCHINI-STUFFED CHICKEN BREAST

Steps:

• Set oven to 375 degrees F.
• Butter a 13 x 9-inch baking pan.
• In a skillet, melt butter; saute onion, parsley and basil until onion is tender (about 3 minutes).
• Add garlic (if using) zucchini and cook 2 minutes longer.
• Remove from the heat; stir in bread crumbs, egg, cheese salt and pepper.
• Carefully loosen the skin if chicken on one side to form a pocket.
• Stuff each chicken breast with the zucchini mixture then place in a greased dish.
• Bake for 35-45 minutes or until chicken is cooked through.

PASSOVER ZUCCHINI-STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet or 9x13 inch baking dish. Wash and clean the chicken breasts.
• Place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. Drain and squeeze out water.
• In a medium-size mixing bowl, combine zucchini, farfel, eggs, chicken soup powder, onion, salt, pepper, garlic powder, and onion powder. Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes. Drain off fat and serve.

CHICKEN ROLLATINI STUFFED WITH ZUCCHINI AND MOZZARELLA

Steps:

• Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray. In a large skillet, heat oil on medium-high heat. When hot saute the garlic 1 minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine. Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down. Combine breadcrumbs and remaining 2 tbsp of Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper. Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spraywith oil spray. Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.

ASPARAGUS AND CHEDDAR STUFFED CHICKEN W/ SAUTEED ZUCCHINI

Steps:

• Preheat your oven to 350 Chicken: Snap or cut your Asparagus in half Roll the asparagus and cheddar cheese inside of the chicken breast and if needed secure with toothpick. Spray a glass baking dish with non stick spray and add your chicken too the dish. Sprinkle all seasonings over the Chicken. Place Chicken in the oven for about 25 minutes or until done Zucchini: Cut Zucchini into halves or quarters Add seasonings (same spices used above) into bag and shake your Zucchini until covered. Butter or spray non stick spray into you skillet When hot add your zucchini and cook until softened and golden brown!

BACON WRAPPED CHICKEN STUFFED ZUCCHINI RECIPE - (4.4/5)

Steps:

• Heat oven to 375°F. Line a baking sheet with aluminum foil and set aside. Wash and cut each zucchini in half lengthwise. Using a spoon, carefully scrape out all the seeds and soft membrane down the middle of each zucchini half. Mix the shredded chicken with the sea salt, pepper, cumin, garlic powder, onion powder, and chili powder (it combines easier when it's warm and a little moist). Spoon about 1/3 cup shredded chicken down the middle of each hallowed-out zucchini half. Wrap about 3 pieces of bacon around each zucchini half and secure with a toothpick at the top. Place each zucchini half on the prepared baking sheet and bake for about 15 to 20 minutes, checking on them after about 13 minutes to be sure the bacon isn't burning. Remove from oven and allow 5 minutes or so to cool.

CHICKEN SALAD-STUFFED ZUCCHINI

Steps:

• Cut zucchini lengthwise in half; scoop out centers with spoon, leaving 1/4-inch-thick shells. Chop removed zucchini; place in small bowl. Add chicken, tomatoes and onions; mix lightly.
• Spoon into zucchini shells; place on microwaveable plate. Microwave on HIGH 1 min.
• Top with cheese. Microwave 30 sec. or until cheese is melted.

CHICKEN AND PESTO STUFFED ZUCCHINI

Steps:

• Clean zucchini. I cut ends off. Slice lengthwise. Remove seeds and create a boat. Set aside. Preheat oven to 375.
• Boil water and add spices. ( I do salt, pepper, garlic and onion powder to taste preferences.) When boiling add chicken and cook 20 minutes. (I did 30 minutes from frozen state) Remove from water and chop when cool.
• Chop mushrooms, onion, and bacon and set aside. Cook bacon (I didn't get it quite to crisp since it was going in the oven.) Remove bacon leaving drippings in the pan.
• Saute mushrooms and onion in the bacon drippings and when close to done add spoonful of pesto.
• Combine chicken, bacon and mushroom mixture and fill boats. If you have extra set aside for later.
• Top with cheese. I did a little at a time and added more every 10 minutes or so. Depends on how much cheese you want. Cook 30-40 minutes until you can insert fork into zucchini easily. 35 minutes and mine was not soggy and not to crisp.
• In a sauce pan prepare Knorr Pesto mix according to package. Bring to a boil reduce heat and add whipping cream to taste. I thicken with a little cornstarch. But totally up to you. I added leftover filling to mixture at this point and leave on low till zucchini comes out of the oven.
• Slice stuffed zucchini and top with sauce. Serve with garlic bread or toast to mop up your plate.