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Zucchini and Corn-Stuffed Chicken Recipe

Zucchini and Corn-Stuffed Chicken Recipe

“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. YIELD: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


  • 1. 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.
  • 2. 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°. Yield: 2 servings.

Nutritional 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.

Reviews for Zucchini and Corn-Stuffed Chicken

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WednesdayDW90 User ID: 6553539 163476
Reviewed 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 User ID: 5494374 182362
Reviewed 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 User ID: 2647017 163474
Reviewed Jun. 12, 2009

"This is an AMAZING recipe"

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