1 large whole chicken Zucchini Stuffing; 2 cups shredded zucchini 2 tablespoons butter 4 ounces ricotta cheese 1/4 cup seasoned parmesan cheese 1 egg 1/2 cup finely chopped onions 1 cup seasoned bread crumbs 1/8 teaspoon nutmeg { optional } In a skillet on medium heat melt butter and then sauté zucchini and onions until onions are tender Set aside to cool. Wash chicken and remove excess fat. Cut down the entire length of the back of the chicken, gently open the back so the chicken will lay fat on a backing sheet or in a 9 x 13 baking dish. Separate skin from the meat including thighs and legs. In a large bowl, combine all the stuffing ingredients, mix well. Stuff zucchini mixture under the skin making sure you get it down into the legs and thighs. Rub the chicken with olive oil and sprinkle with herbs. Bake at 350° for 50 to 60 minutes or until chicken is done, basting every 20 minutes.   Serves 4