Butter Chicken Stuffed Zucchini Boats (Printable Version)
Tender zucchini boats filled with creamy, spiced butter chicken and fresh herbs for a flavorful modern Indian fusion dish.
# What You'll Need:
→ Butter Chicken Filling
01 - 2 boneless skinless chicken breasts, cut into 1/2-inch cubes
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 black pepper to taste
→ Zucchini Boats
15 - 4 medium zucchinis
16 - 1 tablespoon olive oil
17 - Salt and black pepper to taste
→ Toppings
18 - 1/4 cup shredded mozzarella cheese
19 - 2 tablespoons fresh cilantro, chopped
20 - 2 tablespoons fresh mint, chopped
# Directions:
01 - Preheat oven to 400°F.
02 - Cut zucchinis in half lengthwise. Scoop out centers using a spoon, leaving 1/4-inch thick shells. Chop reserved flesh and set aside.
03 - Brush zucchini boats with olive oil. Season with salt and pepper. Arrange on baking sheet.
04 - Melt butter in large skillet over medium heat. Cook onions 3 minutes until softened. Add garlic, ginger, and reserved zucchini flesh. Cook 2 minutes.
05 - Add chicken to skillet. Cook 5–6 minutes, stirring occasionally, until browned on all sides.
06 - Stir in tomato purée, garam masala, cumin, coriander, chili powder, turmeric, salt, and pepper. Simmer 8 minutes, stirring occasionally.
07 - Reduce heat to low. Stir in cream and Greek yogurt until sauce is creamy and chicken is cooked through. Simmer 2–3 minutes. Adjust seasoning.
08 - Fill each zucchini boat with butter chicken mixture. Top with mozzarella cheese.
09 - Bake 18–20 minutes until zucchini is tender and cheese is golden brown.
10 - Remove from oven. Sprinkle with fresh cilantro and mint. Serve warm.
# Expert Hints:
01 -
- The way the zucchini soaks up all that spiced creamy sauce while still holding its shape
- It turns takeout into something that feels fresh from the garden
02 -
- The zucchini will release water as it cooks. If your sauce looks too thin, let it simmer a few minutes longer before filling
- Underbaked zucchini is disappointing. Test with a fork, it should slide in easily with no resistance
03 -
- Use a melon baller or small cookie scoop for the cleanest zucchini boats
- Room temperature cream incorporates more smoothly into the sauce