Instructions: Place the zucchini in a colander, sprinkle with salt, let sit for 30 minutes, then rinse and squeeze out the excess moisture.

Melt the butter over medium-high heat in a skillet. Saute the zucchini until wilted. Cool completely, then combine with the bread crumbs, ricotta, lemon juice, Parmesan, herbs, and egg.

Preheat the oven to 450 degrees.

With your hand underneath the chickens skin, loosen it, beginning along the tail and working toward the neck. Stuff the zucchini mixture under the skin. Shape the stuffing to conform to the natural shape of the chicken.

Place the chicken in a roasting pan, brush with the oil, and season with salt and pepper. Bake for 10 minutes, then reduce the heat to 375 degrees and continue to bake until the juices run clear when a fork is inserted in the thickest portion of the thigh, about 50 minutes. Transfer the chicken to a heated platter and let rest 10 to 15 minutes before serving.

This recipe serves 4 to 6.

Variations:
Use spinach instead of zucchini.

Use fetta cheese instead of ricotta.

Stuff the chicken with ratatouille.

Comments: This chicken is stuffed under the skin, a method that keeps it very moist during cooking. Before loosening the skin, be sure to take off your rings, because they may tear it. If the skin does tear, repair it with a needle and thread, being sure to remove the thread before serving.

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