Chicken & Ricotta Stuffed Zucchini Parcels with Chunky Tomato Sauce

Pretty packages filled with seasoned chicken and ricotta are smothered in a vegetable-filled tomato sauce. It takes a little bit of work to cut the zucchini with a mandoline and wrap the parcels, but it’s absolutely worth it. Garnish with shaved Parmesan if you have some on hand, or simply eat as is.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Prep Time
45 min
Cook Time
15 min
60 min


  • 3 large zucchini, divided
  • 1 1/2 cups finely diced yellow onion
  • 2 cups finely diced white or 
cremini mushrooms
  • 7 tbsp whole-milk ricotta
  • 1 lb ground chicken
  • pantry staples:
  • 1/4 cup olive oil, divided
  • 1 1/4 tsp sea salt, divided
  • 3 3/4 tsp dried Italian herb 
blend, divided
  • 3/4 tsp ground black pepper, divided
  • 1 1/2 cups unsalted puréed 
strained tomatoes (TRY: Pomì 
Strained Tomatoes)


  1. Finely dice 1 zucchini to yield 2 cups; set aside. Trim ends from remaining 2 zucchini (trimmed zucchini should be approximately 8 inches long). Thinly shave zucchini lengthwise with mandoline, creating 40 strips, 1/16 inch thick. Wrap strips in two stacks in damp towels and set aside.
  2. In an 11- to 12-inch skillet on medium, heat 1 tbsp oil. Add onion and cook, stirring often, for 4 to 5 minutes. Add finely diced zucchini and cook, stirring often, for 3 to 4 minutes until slightly softened. Add mushrooms and cook, stirring occasionally, until all vegetables are tender and any liquid is absorbed, about 5 minutes. Remove from heat and season with ¼ tsp salt, 1 tsp Italian herbs and 1/8 tsp pepper. To a medium mixing bowl, transfer 1 cup vegetable mixture and cool completely. To a small saucepan, transfer remaining 1 cup mixture and set aside.
  3. In a small bowl, whisk together 3 tbsp oil, 1/4 tsp salt, 3/4 tsp Italian herbs and 1/4 tsp pepper; set aside. In a small bowl, combine ricotta with ¼ tsp each salt and Italian herbs and 1/8 tsp pepper; set aside.
  4. To cooled vegetables in mixing bowl, mix in ground chicken, 1/4 tsp salt, 1 tsp Italian herb blend and 1/8 tsp pepper.
  5. Preheat oven to 400°F. Line a baking sheet with parchment paper, mist with cooking spray. Lay strips of zucchini onto a clean work surface. Brush top sides of zucchini with reserved herb oil. Place 1 strip vertically in front of you and spoon 1 tsp ricotta mixture onto center of strip. Gently press the center of a second strip horizontally over ricotta, creating a “plus” shape. Scoop mounded 2 tbsp chicken mixture onto center of the “plus.” Forming a parcel, fold strips top to bottom, bottom to top, right to left, left to right. Invert parcel folded side down onto prepared baking tray. Repeat to make 20 parcels. Brush tops of parcels with remaining herb oil. Bake for 15 minutes, until chicken is cooked through.
  6. Meanwhile, to saucepan with reserved vegetable mixture, add tomato purée. Bring to a simmer on low and season with ¼ tsp salt, ¾ tsp Italian herbs and 1/8 tsp pepper. When parcels are done, spoon ½ cup tomato sauce onto each of 4 plates. Top each with 5 parcels.

Nutrition Information

  • Serving Size 5 parcels and 1/2 cup tomato sauce
  • Calories 384
  • Carbohydrate Content 21 g
  • Cholesterol Content 79 mg
  • Fat Content 19 g
  • Fiber Content 5 g
  • Protein Content 34 g
  • Saturated Fat Content 4 g
  • Sodium Content 728 mg
  • Sugar Content 12 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g

Trending on Clean Eating