Butter Chicken Stuffed Zucchini Boats (Print Version)

Tender zucchini filled with creamy spiced chicken and fresh herbs

# What You’ll Need:

→ Butter Chicken Filling

01 - 2 boneless skinless chicken breasts, diced into 1-inch pieces
02 - 2 tablespoons unsalted butter
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 cup tomato purée
07 - 1/2 cup heavy whipping cream
08 - 2 tablespoons plain Greek yogurt
09 - 1 teaspoon garam masala
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon ground coriander
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon ground turmeric
14 - Kosher salt and freshly ground black pepper to taste

→ Zucchini Boats

15 - 4 medium zucchinis (approximately 6-7 inches each)
16 - 1 tablespoon extra virgin olive oil
17 - Kosher salt and freshly ground black pepper to taste

→ Topping & Garnish

18 - 1/4 cup shredded mozzarella cheese
19 - 2 tablespoons fresh cilantro, chopped
20 - 2 tablespoons fresh mint, chopped

# Steps:

01 - Preheat oven to 400°F.
02 - Slice zucchinis in half lengthwise. Using a spoon, scoop out the centers leaving approximately 1/4-inch thick shells. Reserve about 1/2 cup of the scooped flesh and finely chop it.
03 - Brush the cut sides of zucchini boats with olive oil and season generously with salt and pepper. Arrange cut-side up on a rimmed baking sheet.
04 - In a large skillet over medium heat, melt butter. Add onions and cook until softened and translucent, about 3 minutes. Add garlic, ginger, and reserved chopped zucchini flesh. Cook for an additional 2 minutes until fragrant.
05 - Add diced chicken to the skillet. Cook, stirring occasionally, until chicken is browned on all sides and cooked through, approximately 5 to 6 minutes.
06 - Stir in tomato purée, garam masala, cumin, coriander, chili powder, turmeric, salt, and pepper. Simmer for 8 minutes, stirring occasionally to prevent sticking.
07 - Reduce heat to low. Add heavy cream and Greek yogurt, stirring constantly until fully incorporated and sauce is creamy and smooth. Simmer for an additional 2 to 3 minutes. Taste and adjust seasoning as needed.
08 - Spoon the butter chicken mixture evenly into each prepared zucchini boat, mounding slightly. Top each with shredded mozzarella cheese if desired.
09 - Bake in preheated oven for 18 to 20 minutes, or until zucchini is tender when pierced with a fork and cheese is melted and golden brown.
10 - Remove from oven. Sprinkle with fresh cilantro and mint. Serve immediately while hot.

# Expert Tips:

01 -
  • You get all the creamy, spiced comfort of butter chicken without the heavy rice
  • The zucchini adds freshness that balances the rich sauce perfectly
  • Its a dinner that looks impressive but comes together in under an hour
02 -
  • Dont skip scooping out extra zucchini flesh or the boats will be watery
  • Let the sauce thicken properly before adding dairy or it might separate
  • The mint is not optional, it cuts through the richness in a magical way
03 -
  • Grate your ginger against a microplane for the smoothest texture
  • Let the filling cool slightly before stuffing so it doesnt make the zucchini soggy

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