Butter Chicken Stuffed Zucchini Boats (Printable version)

Tender zucchini boats filled with creamy, spiced butter chicken, topped with fresh herbs for a flavorful modern twist on Indian flavors.

# What You'll Need:

→ Butter Chicken Filling

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→ Zucchini Boats

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→ Topping & Garnish

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# Directions:

01 - Preheat oven to 400°F.
02 - Slice zucchinis in half lengthwise. Scoop out the centers with a spoon, leaving about 1/4-inch thick shells. Reserve some of the inner flesh and chop.
03 - Brush zucchini boats with olive oil and sprinkle with salt and pepper. Place on a baking sheet.
04 - In a 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 the 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 the sauce is creamy and the 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 advice:

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  • The zucchini soaks up all those gorgeous spiced juices while keeping the dish light and fresh
  • You get the satisfaction of butter chicken without the heaviness of rice or naan
  • The fresh mint and cilantro at the end make each bite feel bright and alive
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  • Scoop the zucchini centers carefully because cracking the shells will make filling difficult
  • The sauce thickens as it cools so do not worry if it seems slightly loose in the pan
  • Letting the zucchini boats rest for 5 minutes after baking helps them hold their shape better
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  • Room temperature yogurt prevents curdling when you add it to the hot sauce
  • Grating your own ginger yields much more flavor than the pre grated stuff
  • Let the chicken rest in the spice mixture for 30 minutes before cooking for deeper flavor

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