I first had this recipe in the home of a friend (the same friend who introduced me to Whipped Feta Bruschetta, although not in the same evening) and I fell in love with it immediately. This is one of my favorite ways to use up zucchini. According to my friend the dish was featured in a vintage Hallmark cookbook from the ’70s and she served it alongside a lovely carrot puree. Although I love vintage cookbooks, I don’t have the Hallmark edition and she didn’t have a recipe but the ingredients and the method are very simple.
It is best to use dark meat such as leg quarters, as they have more flavor but bone in skin-on breasts will work just as well. Whatever you use make sure it has skin and bones. Grate your zucchini and combine with a little bit of chopped onion and grated cheese. The original recipe called for Swiss, I usually use sharp white cheddar as that is usually what I have on hand. Then, loosen the skin around the meat and stuff as full as you can with the zucchini mixture. I’ll be the first to admit is makes something of a mess but just do the best you can. Once stuffed, glaze the chicken with a honey mustard glaze and bake in a moderate(ish) oven.
I recommend serving this with the carrot puree as mentioned above, and/or brown rice.
For those of you who like exact measurements here is a formal recipe:
Zucchini Stuffed Chicken
4 leg quarters; bone in skin on (is there any other way to order leg quarters)
½ c shredded cheddar cheese
¼ c finely chopped onion
Honey mustard sauce:
¼ c honey
2 T coarse grained country style mustard
1 t soy sauce
In a small bowl, combine zucchini, cheese and onion. Stuff under the skin of the chicken. Combine the honey, mustard, and soy sauce and brush over chicken.
Bake 375 for an hour; 4 servings
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