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Chicken cutlets stuffed with zucchini and cheese!


  • 8 thin chicken cutlets
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 1/2 cup grated zucchini (about 2 small zucchini, or 1 large)
  • 1 shallot (chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon plus 2 tablespoons grated parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/2 cup panko breadcrumbs (or regular breadcrumbs)
  • 1/4 teaspoon salt
  • Juice of 1 lemon
  • 2 tablespoons olive oil


  1. Wash and pat dry cutlets. Sprinkle both sides with a little salt and pepper. Set aside.
  2. Preheat oven to 425°. Lightly spray a baking dish with non-stick spray.
  3. In a large pan, heat olive oil on medium/high heat. Add zucchini and shallot, a pinch of salt and pepper and cook for about 2-3 minutes, until veggies begin to soften. Add garlic and cook another 1-2 minutes, until fragrant. Turn off the heat and add 1 tablespoon parmesan cheese. Once cooled, add the mozzarella cheese and mix to combine.
  4. Lay the chicken cutlets down on a working surface and spread 1-3 tablespoons of the zucchini-cheese mixture on each cutlet. Loosely roll each one and keep the seam side down.
  5. Combine panko, 1/4 teaspoon salt, and remaining 2 tablespoons of parmesan cheese in one bowl and in a second bowl combine the lemon juice and olive oil.
  6. Dip the rolled chicken in the lemon-oil mixture, then in panko mixture and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray tops with oil spray.
  7. Bake for 30-35 minutes. Serve immediately.


Adapted from Skinny Taste