Name: Chicken Parmesan Stuffed Zucchini
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American, Italian
Ingredients: 6 zucchini sliced lengthwise and hollowed out (save the insides for cakes, cookies, or zucchini bread and breakfast omelets); 1 - 28 ounce can crushed tomatoes or use store-bought marinara sauce (or 1 and a half pounds of fresh plum tomatoes put through a food processor or use sliced beef steak tomatoes for layering); fresh chopped basil, and parsley (around 1 tablespoon each); 4 or 5 chicken cutlets homemade or store-bought chicken tenders, cutlets frozen and sliced (alternatives: leftover roasted or rotisserie chicken off the bone, or any kind of cooked chicken around 2 cups); see notes for other optional fillings; 2 cups of shredded mozzarella cheese or slices (use another cheese you prefer that melts easily like provolone, Swiss, or Havarti); 1/2 cup of grated Parmesan cheese or a combination of Parmesan and Pecorino Romano; salt, and pepper to taste; granulated garlic; olive oil for drizzling; Optional: freshly chopped basil and parsley, dried oregano; 1 cup white wine Pino Grigio or chicken broth

Chicken Parmesan Stuffed Zucchini was one of the best combinations I ever made for an all-in-one pan meal, it was a huge hit and easy to make!

But we didn't stop at chicken parmesan stuffing we have over 12 combinations for you to try.

Zucchini is so good for you and tastes great in bread, fried, baked, stuffed and the list goes on and on!

Using zucchini as a vessel to fill can make a new meal every week trying out a wonderful new combination from American Italian to American Mexican style fillings.

If you love zucchini try this vegetable with our wonderful filling suggestions there is something for everyone and all the recipes are super easy to make with simple ingredients easily found in the local markets.

You can all certainly use store-bought frozen chicken cutlets and jarred sauce for a quick meal during those busy weeknights to get that dinner on the table in less than 30 minutes.

Stuffed zucchini with leftover rotisserie chicken or chicken tenders and any store-bought brands, when you're in a hurry, will make a quick one-pan meal.

Scroll down and check out this fabulous meal to add to your list because Chicken Parmesan Stuffed Zucchini is a perfect combination together!

What To Stuff Zucchini With?

chopped mushrooms with the chicken
cooked rice with the chicken
leftover cooked meats of any kind
deli roast beef or black forest ham
pepperoni, mozzarella cheese, and tomato pizza sauce and toppings on pizza style (adding anything you put on a pizza)
cabbage and rice
hamburger with rice
ground beef or chicken taco filling with refried beans and sharp cheddar
chicken with Alfredo sauce for Scampi sauce
leftover mac and cheese
any kind of cooked seafood can be substituted for the chicken and make shrimp parmesan is delicious
in a pinch use frozen chicken tenders with this recipe, store-bought sauce, and mozzarella cheese
use rotisserie chicken with hot buffalo wing sauce
layer chopped ravioli pasta, shredded cheese sauce, and cooked loose sausage or ground beef meat
chopped chicken cutlets, topped with ricotta cheese, tomato sauce, and mozzarella
chopped chicken cutlets, topped with chopped eggplant, tomato sauce, cheese, and mozzarella
Slice tomatoes, chicken, and slices of cheese drizzled with olive oil (use some chicken broth to steam the zucchini while baking and not dry out)
Make a variety of stuffed zucchini in one pan to please a crowd or company when you're not sure what they prefer

This is stuffed zucchini with a chicken and tomato sauce baked

Shopping List You Will Need

fresh zucchini
crushed tomatoes
chopped fresh basil, parsley
chicken cutlets homemade or frozen kind, ( or use any leftover roasted chicken or rotisserie chicken off the bone or any kind of cooked chicken around 2 cups)
mozzarella cheese
Parmesan cheese grated
salt, and pepper to taste
granulated garlic
olive oil
oregano
white wine Pino Grigio or chicken broth

Tips for Making Stuffed Zucchini

You can really use any filling with cooked meats or just vegetables you prefer IE pepperoni, cooked sausage, cooked boneless pork, steak or chopped eggplants, mushrooms, or even beans of any kind: refried beans, black beans, cannellini beans, butter beans, etc.
Unbreaded cutlets or rotisserie chicken will save more calories
For those who are non-meat eaters, add ricotta cheese to stuff
Use the insides of the zucchini for apple zucchini bread and zucchini banana cake, or add to egg omelets
Use fresh pureed tomatoes when possible
Use slice tomatoes instead of tomato sauce or both
Make a variety for picky eaters some stuffed with ground beef, chicken, or another meat as shown below
Use different cheeses, IE: sharp cheddar, Havarti, Swiss, Provolone
All varieties of squash can be substituted for zucchini

Zucchini Vegetarian Boats and Low-Carb Meals

Make these all vegetarian by chopping the insides and mixed with chopped tomato, lots of fresh herbs, and add cashew cheese
Try stuffing them with Asian-flavored vegetable stir-fry medleys with no rice and pineapple or mango fruit salsa
Use chopped zucchini and chopped eggplant with marinara and mozzarella
Chop portobello mushrooms and add sauce and shredded cheese

Other Ideas and Suggestions for Stuffed Zucchini Recipes

after the zucchini is hollowed out use the insides for zucchini cookies, bread, and zucchini cakes
for a low-carb meal use the insides with the addition of chopped mushrooms or cooked quinoa
make zucchini boats and add just cheese and sauce with pizza toppings
add leftover meats or deli meats with cheese and Alfredo sauce
for a quicker meals slice the zucchini on a mandolin and layer it with your choice of filling suggestions and bake it. This will cook faster in thin slices
use the leftover insides for quiche or omelets
make zucchini lasagna

Pin for later:

Zucchini Parmesan Stuffing

Zucchini stuffed is so versatile whether you use ground turkey, ground chicken or cooked rotisserie chicken, cubed chicken or anything leftover even breaded this can turn a simple vegetable into a gourmet meal!

Feel free to make any adaptions and mix-in whatever you family likes.

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American, Italian

Yield: 6

Author: Claudia Lamascolo