Baked Chicken With Zucchini And Ricotta Stuffing

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Ingredients for 4 servings

1 pound (about 2 to 3 medium) zucchini, grated

Kosher salt and black pepper

4 tablespoons unsalted butter at room temperature, divided

1 medium onion, finely chopped

1 large egg

1 cup sourdough bread crumbs (or panko)

1/3 cup whole milk ricotta cheese

1/4 cup grated Parmesan cheese

4 to 6 bone-in, skin-on chicken breasts, legs, or mix of both

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