Preparation / Directions:
Prepare stuffing: Shell and devein shrimp; mince shrimp. Mince green onion. In small bowl, combine shrimp, green onion, sherry, ginger and 1/2 teaspoon salt. Into shrimp mixture, tear bread into small pieces; mix well.
Preheat oven to 400F degrees. Push fingers between skin and meat of each chicken leg to form a pocket; place some stuffing in each pocket. Rum chicken legs with 1/2 teaspoon salt; place, stuffing-side up, in large roasting pan. Cut butter into small pieces; dot chicken with butter.
Bake chicken legs 40 to 45 minutes until chicken is browned and juices run clear when chicken is pierced with tip of knife, basting chicken occasionally with pan drippings. (To prevent chicken from sticking to pan, move chicken slightly after first 5 to 10 minutes of baking.)
About 15 minutes before chicken is done, slice zucchini diagonally into 1/2-inch-thick pieces. In 12-inch skillet over medium heat, in hot salad oil, arrange zucchini slices in one layer if possible; sprinkle with 1/4 teaspoon salt. Cook until slices are lightly browned and tender-crisp.
To serve, arrange chicken legs and zucchini on warm platter.