Zucchini-And-Herb-Stuffed Chicken

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2 pounds zucchini, grated

5 ½ teaspoon kosher salt, divided

1 (3 ½-pound) whole chicken, giblets removed

¾ cup ricotta cheese

¾ cup fresh breadcrumbs

2 ounces Parmigiano-Reggiano cheese, coarsely grated (about ½ cup)

¼ 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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