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Quick Notes: This Chicken Parmesan Stuffed Zucchini is a super simple recipe. If you have a great sauce recipe, feel free to use it. I use a jar sauce I like to make this an easy weeknight dinner. Chicken Parmesan Stuffed Zucchini is a great way for you to use garden zucchini and is written for a very large vegetable. but you can totally do it with the small ones from the store. Just adjust your baking time.
Ingredients
- 2 chicken breasts (or thighs, which is more common. I just prefer breasts)
- 1 large zucchini (or a couple of small ones)
- 2 cups marinara
- 1 cup Italian bread crumbs
- 1 cup shredded parmesan
- 1 cup shredded mozzarella
- salt
- pepper
- olive oil
Instructions
- Preheat oven to 350 degrees.Â
- Slice zucchini in half, and scoop out all the seeds in the middle so it is hollow. Rub the inside with olive oil, and salt and pepper it. Put it in a large baking dish and set aside.Â
- In a large skillet over medium heat, bring two tablespoons of olive oil to temperature.Â
- Dump your breadcrumbs into a small shallow dish, or onto a plate, and dredge your chicken breasts through it a couple of times until they're completely covered. You can use an egg or milk bath first if you want it super breaded, but I prefer the breading light.Â
- Add your chicken to the preheated skillet and cover.Â
- Add your zucchini to the preheated oven and bake for ten minutes.Â
- Cook the chicken for about 5-7 minutes on each side depending on how large your chicken is. o
- Slice your chicken into small pieces. If you have a small zucchini, cube it.Â
- Remove your zucchini from the oven. Put a couple of tablespoons of sauce inside the zucchini, then the chicken. Cover it in a little more sauce so it won't dry out. Then cover with mozzarella and most of your parmesan (reserve some for topping at the end).Â
- Add the dish back to the oven and bake it for another 20 minutes, or until the cheese is melted and zucchini is soft.Â
- Serve on a plate and top with parmesan.Â
