Stuffed Chicken and Zucchini Casserole

• 2  medium-size plum tomatoes
• .5 cup(s) packed basil leaves
• 2 ounce(s) prosciutto, substitute cooked ham
• 2 tablespoon(s) grated Parmesan cheese
• 6  (about 3 pounds) large chicken legs
• .5 teaspoon(s) coarsely ground black pepper
• .25 teaspoon(s) salt
• 3  (about 6 ounces each) small zucchini
• basil sprigs, for garnish

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Directions

1. Preheat oven to 425 degrees F. Seed and dice tomatoes. Coarsely chop basil leaves and prosciutto. In small bowl, mix Parmesan cheese with tomatoes, basil, and prosciutto.
2. Carefully loosen skin on each chicken leg by pushing fingers between skin and meat. Spread one-sixth of tomato mixture over meat under skin on each chicken leg; tuck skin under leg to hold mixture securely in place.
3. Arrange chicken legs, skin-side up, in one layer in 13-inch by 9-inch glass baking dish. Sprinkle chicken with pepper and 1 teaspoon salt. Bake, uncovered, 30 minutes, brushing chicken occasionally with pan drippings.
4. Cut zucchini into large chunks; sprinkle with 1/4 teaspoon salt. Arrange zucchini around chicken legs in baking dish and continue baking 25 to 30 minutes longer or until juices run clear when chicken is pierced with a knife and zucchini is tender-crisp.
5. To serve, skim fat from drippings in dish. Garnish with basil sprigs.

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