1 (3 lb.) chicken
3 oz. cream cheese
1/2 c. butter, softened
Salt and pepper
2 to 3 tsp. mixed dry herbs (thyme, oregano, savory)
1 egg
1 clove garlic, minced
1 med. onion, finely chopped
1 lb. zucchini
5 oz. Parmesan cheese

Grate zucchini. Place in colander and sprinkle with 1 tablespoon salt. Set aside to drain.

Saute onion and garlic in 1 tablespoon butter until soft, but not brown. Placing wax paper directly on top of onion helps in this process.

Set aside in large mixing bowl. Rinse zucchini under cold water, then place in clean towel and pat dry.

Place 2 tablespoons butter in same skillet used for onions and saute zucchini 6 to 7 minutes or until dry and light in color. Add to bowl with onion.

Combine cream cheese, remaining butter, and egg, and mix until light and fluffy. Add herbs. Add to bowl with zucchini and onions. Add half the Parmesan cheese. Mix, taste and correct seasoning.

Add more Parmesan cheese, if necessary to thicken. Prepare chicken.

Cut chicken carefully down back ribs. Flatten with skin side up. Lift skin everywhere except down breast bone and tips of legs and around wings. Stuff the chicken, forcing handfuls of stuffing under the skin starting at drumsticks, then thighs, wings and breast, molding nicely.

Place in roasting pan and bake at 450 degrees for 10 minutes. Then 375 degrees for 50 to 60 minutes. Baste frequently with drippings.