Half-Baked Zucchini and Ricotta Stuffed Chicken Breast

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts filled with a creamy ricotta and zucchini mixture, baked to juicy perfection. This italian-inspired chicken (low carb, gluten free) ready in about 40 minutes pairs large (about 6 oz each) chicken breasts, ricotta cheese, medium, grated zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 Italian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 375°F. Using a sharp knife, carefully butterfly 2 large chicken breasts by slicing horizontally almost through but not all the way, creating a pocket.
  2. Step 2: In a bowl, combine 1/2 cup ricotta cheese, 1 medium grated zucchini (squeezed of excess moisture), 2 minced garlic cloves, 1/4 cup grated parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dried oregano until well mixed.
  3. Step 3: Stuff each chicken breast pocket evenly with the ricotta and zucchini mixture, then secure with toothpicks to keep filling inside.
  4. Step 4: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3 minutes per side until golden brown.
  5. Step 5: Transfer the skillet to the preheated oven and bake for 15 minutes until the chicken reaches an internal temperature of 165°F and the filling is set.
  6. Step 6: Remove toothpicks and let rest for 5 minutes before slicing and serving.

Equipment for this recipe

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Frequently asked questions

How long does Half-Baked Zucchini and Ricotta Stuffed Chicken Breast take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-Baked Zucchini and Ricotta Stuffed Chicken Breast?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ricotta cheese from drying out.

Can I substitute ingredients in Half-Baked Zucchini and Ricotta Stuffed Chicken Breast?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Baked Zucchini and Ricotta Stuffed Chicken Breast for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Half-Baked Zucchini and Ricotta Stuffed Chicken Breast low carb?

Yes — this recipe is tagged low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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