Butter Chicken Stuffed Zucchini Boats (Printable Version)
Tender zucchini filled with creamy spiced chicken and fresh herbs
# What You Need:
→ Butter Chicken Filling
01 - 2 boneless, skinless chicken breasts, diced
02 - 2 tbsp butter
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tbsp freshly grated ginger
06 - 1 cup tomato purée
07 - 1/2 cup heavy cream
08 - 2 tbsp plain Greek yogurt
09 - 1 tsp garam masala
10 - 1 tsp ground cumin
11 - 1/2 tsp ground coriander
12 - 1/2 tsp chili powder
13 - 1/2 tsp turmeric
14 - Salt and pepper, to taste
→ Zucchini Boats
15 - 4 medium zucchinis
16 - 1 tbsp olive oil
17 - Salt and pepper, to taste
→ Topping & Garnish
18 - 1/4 cup shredded mozzarella cheese (optional)
19 - 2 tbsp chopped fresh cilantro
20 - 2 tbsp chopped fresh mint
# How To Make It:
01 - Preheat oven to 400°F.
02 - Slice zucchinis in half lengthwise. Scoop out centers with a spoon, leaving about 1/4-inch thick shells. Reserve some inner flesh and chop.
03 - Brush zucchini boats with olive oil and sprinkle with salt and pepper. Place on baking sheet.
04 - In large skillet over medium heat, melt butter. Sauté onions until soft, about 3 minutes. Add garlic, ginger, and reserved chopped zucchini flesh. Cook 2 minutes more.
05 - Add diced chicken to skillet. Cook, stirring, until browned on all sides, about 5–6 minutes.
06 - Stir in tomato purée, garam masala, cumin, coriander, chili powder, turmeric, salt, and pepper. Simmer for 8 minutes, stirring occasionally.
07 - Reduce heat to low. Add cream and Greek yogurt, stirring until sauce is creamy and chicken is fully cooked. Simmer another 2–3 minutes. Adjust seasoning.
08 - Fill each zucchini boat with butter chicken mixture. Top with mozzarella, if using.
09 - Bake in preheated oven 18–20 minutes, or until zucchini is tender and cheese is golden.
10 - Remove from oven and top with fresh cilantro and mint. Serve warm.
# Expert Suggestions:
01 -
- The creamy butter chicken filling tames the zucchinis mild nature while letting them hold all that spiced goodness
- It somehow feels indulgent and light at the same time, like comfort food that won't weigh you down
02 -
- Scooping too much zucchini flesh makes the boats collapse in the oven, so leave at least a quarter inch shell
- The sauce thickens as it bakes, so keep it slightly looser than you'd want for straight butter chicken
03 -
- Toast your garam masala in a dry pan for 30 seconds before adding it to the skillet
- Let the filled boats rest for 5 minutes after baking so the sauce sets slightly