Best 6 Passover Zucchini Stuffed Chicken Recipes
With Passover just around the corner, many families are looking for delicious and creative ways to celebrate the holiday. One popular dish that is sure to please everyone at the table is Passover zucchini stuffed chicken. This dish is a flavorful combination of tender chicken, savory stuffing, and fresh zucchini. The chicken is stuffed with a mixture of zucchini, matzo crumbs, herbs, and spices, then roasted until golden brown and juicy. Serve it with your favorite Passover sides for a complete and satisfying meal that is sure to be a hit with family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
PASSOVER BAKED CHICKEN AND STUFFING
I got this recipe from my sister Sheila, who found it in a local newspaper over 45 years ago. It has been our traditional Passover meal even before our children were born, and everyone expects it now when they come to the Seder. It is delicious and simple. We double and even quadruple it, depending on how many people are expected.
Provided by Maggie in Florida
Categories Whole Chicken
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large skillet, saute' celery, onions and nuts in fat (oil) until onions are tender but not brown.
- Add matzoh pieces and brown slightly.
- In a small bowl, combine beaten egg with seasoning and consomme, and add to the matzoh mixture. Cook, stirring slightly for 2-3 minutes.
- Spread the stuffing in the bottom of a large greased baking dish.
- Place the chicken on top of the stuffing and brush with melted fat (oil).
- Sprinkle with salt and pepper.
- Place in oven and bake for 1 to 1 1/2 hours or until chicken is nicely browned and tender.
- Suggestion: You can stuff the chickens if you wish and adjust the roasting time accordingly. If you do that, you can make extra stuffing and bake it following the original instructions.
PASSOVER ZUCCHINI-STUFFED CHICKEN
Very moist and tasty! A nice change from just plain chicken pieces!
Provided by Leah Perez
Categories Chicken Breasts
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet or 9x13 inch baking dish. Wash and clean the chicken breasts.
- Place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. Drain and squeeze out water.
- In a medium-size mixing bowl, combine zucchini, farfel, eggs, chicken soup powder, onion, salt, pepper, garlic powder, and onion powder. Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes. Drain off fat and serve.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 23.8 g, Cholesterol 175.5 mg, Fat 7 g, Fiber 0.8 g, Protein 52.2 g, SaturatedFat 2 g, Sodium 673.1 mg, Sugar 2.9 g
PASSOVER ZUCCHINI-STUFFED CHICKEN
Very moist and tasty! A nice change from just plain chicken pieces!
Provided by Leah Perez
Categories Chicken Breasts
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet or 9x13 inch baking dish. Wash and clean the chicken breasts.
- Place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. Drain and squeeze out water.
- In a medium-size mixing bowl, combine zucchini, farfel, eggs, chicken soup powder, onion, salt, pepper, garlic powder, and onion powder. Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes. Drain off fat and serve.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 23.8 g, Cholesterol 175.5 mg, Fat 7 g, Fiber 0.8 g, Protein 52.2 g, SaturatedFat 2 g, Sodium 673.1 mg, Sugar 2.9 g
PASSOVER ZUCCHINI-STUFFED CHICKEN
Very moist and tasty! A nice change from just plain chicken pieces!
Provided by Leah Perez
Categories Chicken Breasts
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet or 9x13 inch baking dish. Wash and clean the chicken breasts.
- Place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. Drain and squeeze out water.
- In a medium-size mixing bowl, combine zucchini, farfel, eggs, chicken soup powder, onion, salt, pepper, garlic powder, and onion powder. Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes. Drain off fat and serve.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 23.8 g, Cholesterol 175.5 mg, Fat 7 g, Fiber 0.8 g, Protein 52.2 g, SaturatedFat 2 g, Sodium 673.1 mg, Sugar 2.9 g
ZUCCHINI-STUFFED CHICKEN
Now that we're empty nesters, my husband is the brave one who gets to test my new recipes. This one quickly received a thumbs-up.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large ovenproof skillet, saute onion in 1 tablespoon oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add zucchini and red pepper; saute for 3 minutes or until crisp-tender. , Remove from the heat; stir in the cheese, basil, salt and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket; stuff with vegetable mixture. , In the same skillet, brown chicken skin side down in remaining oil. Turn chicken. Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 387 calories, Fat 19g fat (5g saturated fat), Cholesterol 116mg cholesterol, Sodium 517mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 44g protein.
MATZO-STUFFED ROAST CHICKEN FOR PASSOVER
Here, dried currants, walnuts, and matzo meal combine to make a rich, savory stuffing for the Passover roast chicken.
Provided by Joyce Goldstein
Number Of Ingredients 9
Steps:
- Preheat the oven to 400ºF.
- Remove the giblets from the chicken cavity. Warm 2 tablespoons of the oil in a small sauté pan over medium-high heat. Add the gizzard and heart and sear well on all sides. Add the liver and cook, turning as needed, for a few minutes longer. Transfer the giblets to a cutting board and chop finely.
- In a bowl, combine the matzo meal, 1/2 to 2/3 cup wine, the eggs, the walnuts, the currants, and the giblets. Add the remaining 2 tablespoons oil, season with salt and pepper, and mix well
- Spoon the stuffing into the chicken cavity loosely and sew or skewer closed. Reserve any extra stuffing. Rub the chicken liberally with oil and the lemon juice and sprinkle with salt and pepper. Place on a rack in a roasting pan.
- Roast the chicken, basting occasionally with the remaining wine and with the pan drippings, until the juices run clear when a thigh is pierced with a knife, about 1 1/2 hours. If you have stuffing that did not fit into the bird, put it in the roasting pan for the last 15 minutes of roasting, where it will cook and take on color.
- Transfer the chicken to a serving platter and let rest for about 10 minutes. Scoop out the stuffing into a serving bowl and carve the chicken.
Tips:
- To save time, use pre-shredded zucchini and carrots.
- If you don't have matzo meal, you can substitute bread crumbs.
- To make the dish more flavorful, add some chopped fresh herbs, such as parsley, thyme, or oregano, to the stuffing.
- Be careful not to overcook the chicken, or it will become dry. Bake it just until the internal temperature reaches 165 degrees Fahrenheit.
- Serve the chicken with your favorite Passover side dishes, such as roasted potatoes, green beans, or matzo ball soup.
Conclusion:
Passover zucchini stuffed chicken is a delicious and festive dish that is perfect for the Passover holiday. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a traditional Passover dish or something new and exciting, this recipe is sure to please everyone at your table.
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