Butter Chicken Stuffed Zucchini Boats (Print)

Tender zucchini shells stuffed with aromatic butter chicken, finished with fresh cilantro and mint for a vibrant Indian-inspired meal.

# What You’ll Need:

→ Butter Chicken Filling

01 - 2 boneless skinless chicken breasts, diced into 1/2-inch pieces
02 - 2 tablespoons butter
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 cup tomato purée
07 - 1/2 cup heavy 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 turmeric
14 - Salt and freshly ground black pepper to taste

→ Zucchini Boats

15 - 4 medium zucchinis
16 - 1 tablespoon olive oil
17 - 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

# How To Make:

01 - Preheat your oven to 400°F for baking the zucchini boats.
02 - Cut each zucchini in half lengthwise. Use a spoon to scoop out the center flesh, leaving about 1/4-inch thick shells. Reserve the scooped-out flesh and chop it finely.
03 - Brush the zucchini boats with olive oil and season with salt and pepper. Arrange them cut-side up on a baking sheet.
04 - Melt butter in a large skillet over medium heat. Sauté the chopped onion for 3 minutes until softened. Add minced garlic, grated ginger, and the reserved chopped zucchini flesh. Cook for 2 more minutes.
05 - Add the diced chicken to the skillet. Cook, stirring frequently, until the chicken is browned on all sides, about 5 to 6 minutes.
06 - Stir in the tomato purée, garam masala, cumin, coriander, chili powder, turmeric, salt, and pepper. Simmer for 8 minutes, stirring occasionally to combine flavors.
07 - Reduce heat to low. Add the heavy cream and Greek yogurt, stirring constantly until the sauce becomes creamy and the chicken is cooked through. Simmer for 2 to 3 more minutes. Taste and adjust seasoning as needed.
08 - Fill each zucchini boat generously with the butter chicken mixture. Sprinkle shredded mozzarella cheese on top if desired.
09 - Bake in the preheated oven for 18 to 20 minutes, until the zucchini is tender when pierced with a fork and the cheese is golden and bubbly.
10 - Remove from the oven and immediately sprinkle with fresh chopped cilantro and mint. Serve warm while the filling is still creamy and fragrant.

# Expert Tips:

01 -
  • The zucchini soaks up all those fragrant spices while keeping its fresh crunch
  • Its a complete meal in one tidy vessel that looks fancy but comes together easily
02 -
  • Don't throw away those zucchini centers they add body to the sauce
  • Let the butter chicken cool slightly before filling so the boats hold their shape
03 -
  • Pat the zucchini boats dry with paper towels before filling so they don't get watery
  • If the cheese browns too quickly, tent with foil for the last few minutes

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