Butter Chicken Stuffed Zucchini Boats (Printable)
Creamy spiced chicken fills tender zucchini boats, topped with fresh herbs for a modern Indian fusion dish.
# What You'll Need:
→ Butter Chicken Filling
01 - 2 boneless, skinless chicken breasts, diced into 1-inch pieces
02 - 2 tablespoons butter
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon freshly grated ginger
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, approximately 6-8 inches each
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
# Directions:
01 - Preheat your oven to 400°F for baking the stuffed zucchini boats.
02 - Cut each zucchini in half lengthwise. Using a spoon, carefully scoop out the center flesh, leaving approximately 1/4-inch thick shells. Reserve the scooped flesh and chop it finely for the filling.
03 - Brush the hollowed zucchini boats with olive oil and season generously with salt and pepper. Arrange them cut-side up on a baking sheet.
04 - In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté until softened and translucent, about 3 minutes. Stir in the garlic, ginger, and reserved chopped zucchini flesh. Cook for an additional 2 minutes until fragrant.
05 - Add the diced chicken to the skillet. Cook, stirring frequently, until the chicken is browned on all sides and no longer pink in the center, approximately 5 to 6 minutes.
06 - Stir in the tomato purée, garam masala, cumin, coriander, chili powder, turmeric, salt, and pepper. Reduce heat to medium-low and let the mixture simmer for 8 minutes, stirring occasionally to prevent sticking.
07 - Reduce the heat to low. Gradually whisk in the heavy cream and Greek yogurt, stirring constantly until the sauce becomes smooth and creamy. Simmer for another 2 to 3 minutes until the chicken is fully cooked and coated in sauce. Taste and adjust seasoning as needed.
08 - Spoon the butter chicken filling evenly into each prepared zucchini boat, mounding it slightly. If desired, sprinkle shredded mozzarella cheese over the top of each boat.
09 - Transfer the baking sheet to the preheated oven. Bake for 18 to 20 minutes, or until the zucchini is tender when pierced with a fork and the cheese is melted and golden brown.
10 - Remove from the oven and immediately sprinkle with fresh chopped cilantro and mint. Serve the zucchini boats warm while the filling is still creamy and fragrant.
# Expert Tips:
01 -
- The zucchini soaks up all those spiced cream sauces while staying tender but structured enough to hold everything together
- Its that perfect dinner that feels indulgent but somehow lighter than traditional butter chicken served with naan
02 -
- Dont skip chopping and adding the scooped zucchini flesh, it melts into the sauce and adds natural sweetness
- The sauce thickens as it bakes, so keep it slightly looser than you think you need
03 -
- Use the largest zucchinis you can find, smaller ones cook too quickly and the filling dries out
- Grate your ginger fresh instead of using paste, the flavor difference is remarkable