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Chicken breast stuffed with shredded zucchini, garlic and mozzarella cheese, rolled then dipped in oil and fresh lemon juice, breaded and baked to perfection!
Chicken and zucchini are wonderful together and this is a wonderful way to use up the summer’s bounty, and your family will love this, even the non-vegetable lovers!!
Serve this with a large green salad. Leftovers reheat great the next day, or you can freeze the rest to reheat another night.
How To Make Zucchini Stuffed Chicken
More Stuffed Chicken Breast Recipes
- Sundried Tomato Stuffed Chicken
- Chicken Rollatini with Proscuitto and Cheese
- Baked Chicken Cordon Bleu
- Broccoli and Cheese Stuffed Chicken
- Chicken Rollatini Parmesan
Chicken Rollatini Stuffed with Zucchini and Mozzarella
Shredded zucchini, garlic and mozzarella cheese rolled in chicken cutlets, then dipped in oil and fresh lemon juice, breaded and baked to perfection!
Yield: 8 servings
Serving Size: 1 cutlet
Ingredients
- 1 tsp olive oil
- 4 cloves garlic, chopped
- 1 1/2 cups 1 medium zucchini, shredded
- 1/4 cup + 2 tbsp Romano cheese, or parmesan
- 3 oz part skim shredded mozzarella
- salt and pepper to taste
- 8 thin chicken cutlets, 3 oz each
- 1/2 cup Italian seasoned breadcrumbs
- 1 lemon, juice of
- 1 tbsp olive oil
- salt and fresh pepper
- olive oil non-stick spray
Instructions
- 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 spray with oil spray.
- Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this with a salad, I suggest you have two.
Air Fryer Directions
- Follow steps above 1 through 6.
- Preheat the air fryer once again to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 cutlet, Calories: 172 kcal, Carbohydrates: 8 g, Protein: 20.5 g, Fat: 6.5 g, Sodium: 281 mg, Fiber: 1 g, Sugar: 1.5 g
Categories:
One of my go to weekday recipes.
This was a great family dinner and so easy to prepare. Even my pickiest child gobbled it up!
Easy to make and absolutely delicious!
Yum.
This was great! Pretty easy to whip up and has a great taste! I shy away from chicken breast entrees but will definitely make it again
Hi – I clicked the orange button to put the points into my app. It comes up 7 points. Is it 7 points per rollatini or 7 points for two rollatinis? Thank you in advance for you help!Â
This recipe is my favorite chicken dish. Everyone loves it. The flavors of lemon, garlic and cheeses make this dish so delicious. Chicken is so tender. A few steps to it but so worth it!
I can’t rate the recipe yet but I had such a hard time keeping the stuffing inside the cutlet. It just kept spilling out. Anyone else gave this problem? Also, it was impossible to dip the cutlet in the olive oil so I just spooned it on. It does look delicious.Â
Great recipe, my husband said ” company worthy” -I did with 1/2 laughing cow swiss wedge on each chicken breast and had those packs of individually wrapped chicken breasts that I pounded down a bit. Almost didn’t add any more cheese or even bread them but decided to go ahead and I added just a bit of shredded cheese 2% reduced fat, and did dip in lemon oil before into seasoned panko. Baked 25 minutes and they were done and were terrific.
Doesn’t seem like enough liquid to dip the chicken into. Is it maybe 1 tbsp of lemon and 1 topsoil per piece of chicken?
Love this recipe…what temperature and for how long would  you suggest me warming it after it has been defrosting in the refrigerator overnight?  I don’t want to dry it out. Many thanks. Â
Question, how much saturated fat in this recipe Gina? I’m trying to put it in my WW app and it’s coming up as 3 points purple but I didn’t see a saturated fat amount so it won’t let me save it in the app.
When you freeze these, what are the reheating instructions?
OMG…Made this tonite….Had 2 chicken breasts….pounded them out to thin, Stuffed them and baked as per directions. Used Gruyere, as I had no motza……soooo tender, moist and soooo tasty! Thank you for this recipe!!! Did a red baked potato to go with.