Zucchini Stuffed Chicken | The Jewish Week | Food & Wine

Zucchini Stuffed Chicken

Zucchini Stuffed Chicken

Yields 8 servings, freezer friendly

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This dish presents beautifully, with the secret zucchini hiding under the skin.


2 whole chickens, cut into quarters

1 tbsp. oil

1 medium onion, diced

2 medium zucchini, grated

2 tsp. kosher salt, divided

1 tsp. potato starch

2 tbsp. honey

  1. Preheat oven to 400°F. Divide chicken between two 9×13-inch pans; set aside.
  2. Prepare the stuffing: Heat oil over medium heat in a large frying pan. Add onion; sauté approximately 5 minutes, until softened.
  3. Add zucchini and 1 teaspoon salt. Cook an additional 10 minutes, until some of the liquid cooks off and the zucchini has softened. Sprinkle in potato starch; stir well until starch has been mixed in and dissolved. Remove from heat; set aside to cool.
  4. Use your fingers to gently loosen the chicken skin. Stuff approximately 2 tablespoons of stuffing under the skin of each piece.
  5. Sprinkle remaining salt over the chicken; drizzle with honey.
  6. Bake, uncovered, for 1 hour 15 minutes, basting with pan juices halfway through.

Plan Ahead:

Prepare the chicken with the stuffing; freeze before baking. Defrost and bake just before serving.

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