Butter Chicken Stuffed Zucchini Boats (Printable)
Tender zucchini filled with creamy spiced chicken and fresh herbs for a modern Indian-inspired twist.
# What You Need:
→ For the 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 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
→ For the Zucchini Boats
15 - 4 medium zucchinis
16 - 1 tablespoon olive oil
17 - Salt and pepper to taste
→ Topping and Garnish
18 - 1/4 cup shredded mozzarella cheese
19 - 2 tablespoons chopped fresh cilantro
20 - 2 tablespoons chopped fresh mint
# How To Make It:
01 - Preheat oven to 400°F.
02 - Slice zucchinis in half lengthwise. Scoop out centers with a spoon, leaving 1/4-inch thick shells. Reserve inner flesh and chop finely.
03 - Brush zucchini boats with olive oil and season with salt and pepper. Arrange on baking sheet.
04 - Melt butter in large skillet over medium heat. Sauté onions 3 minutes until softened. Add garlic, ginger, and reserved zucchini flesh. Cook 2 minutes.
05 - Add diced chicken to skillet. Cook, stirring frequently, until browned on all sides, 5-6 minutes.
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. Add cream and Greek yogurt, stirring until sauce is creamy and chicken is fully cooked. Simmer 2-3 minutes. Adjust seasoning.
08 - Fill each zucchini boat with butter chicken mixture. Top with mozzarella cheese if desired.
09 - Bake in preheated oven 18-20 minutes until zucchini is tender and cheese is golden and bubbly.
10 - Remove from oven. Sprinkle with fresh cilantro and mint. Serve warm.
# Expert Suggestions:
01 -
- The zucchini soaks up all those aromatic spices while keeping the dish light and fresh
- Fresh mint and cilantro at the end brighten the rich sauce in ways dried herbs never could
- This is gluten free comfort food that actually feels satisfying without the heavy carb crash
02 -
- Do not overfill the zucchini boats or the filling will spill out during baking and burn on your baking sheet
- Lemon juice added right before serving wakes up all the spices in a way nothing else can
03 -
- Grate your zucchini flesh on the large holes of a box grater instead of chopping it for better texture integration
- Room temperature cream and yogurt are less likely to curdle when you add them to the hot sauce