Zucchini and Herb Stuffed Chicken
Ingredients
- 2 pounds zucchini, grated
- 5 1/2 teaspoon kosher salt, divided
- 1 (3 1/2-pound) whole chicken, giblets removed
- 3/4 cup ricotta cheese
- 3/4 cup fresh breadcrumbs
- 2 ounces Parmigiano-Reggiano cheese, coarsely grated (about 1/2 cup)
- 1/4 cup unsalted butter, softened
- 1 tablespoon chopped fresh marjoram
- 1 large egg yolk
- 1 tablespoons freshly ground black pepper, divided
- 2 tablespoons herbes de Provence
- 2 tablespoons extra-virgin olive oil
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