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Zucchini and Corn-Stuffed Chicken

“This recipe honestly could not be easier to make and the flavors just burst,” writes Jenn Tidwell from Fair Oaks, California. “I like to serve it with pasta or rice.”
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    2 servings


  • 1 small zucchini, finely chopped
  • 1/4 cup fresh or frozen corn, thawed
  • 3 tablespoons grated Parmesan cheese, divided
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  • In a small bowl, combine the zucchini, corn and 2 tablespoons cheese. Cut a pocket in each chicken breast. Stuff each with 1/2 cup zucchini mixture; secure with toothpicks.
  • Transfer to an 8-in. square baking dish coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and remaining cheese. Spoon remaining zucchini mixture around chicken. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.
Nutrition Facts
1 each: 262 calories, 9g fat (3g saturated fat), 101mg cholesterol, 351mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch.

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Average Rating:
  • WednesdayDW90
    Feb 29, 2012

    If this recipe had more flavor and did not turn out like rubber I might have tried it again. The only thing positive I can say about it was that it is a healty alternative if you don't care about taste. It is not the worst thing I have eaten but not worth making again.

  • Knittingnut
    Jun 13, 2011

    This was very colorful with the zucchini and corn. However, I would add more seasoning, and the cooking time should be increased by at least 15 minutes.

  • foag
    Jun 12, 2009

    This is an AMAZING recipe

  • jennt1981
    Mar 12, 2009

    No comment left