Butter Chicken Stuffed Zucchini Boats (Printable Version)

Tender zucchini shells filled with creamy spiced chicken and fresh herbs for a modern Indian-inspired dish.

# Ingredient List:

→ 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 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 and 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 oven to 400°F (200°C).
02 - Slice zucchinis in half lengthwise. Scoop out centers with a spoon, leaving 1/4-inch thick shells. Finely chop reserved inner flesh.
03 - Brush zucchini boats with olive oil and season with salt and pepper. Arrange cut-side up on a baking sheet.
04 - Melt butter in a large skillet over medium heat. Sauté onions until softened, about 3 minutes. Add garlic, ginger, and chopped zucchini flesh. Cook 2 minutes more.
05 - Add diced chicken to skillet. Cook, stirring frequently, 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 sauce is creamy and chicken is fully cooked. Simmer 2–3 minutes. Adjust seasoning as needed.
08 - Spoon butter chicken mixture into each zucchini boat. Top with shredded mozzarella cheese, if desired.
09 - Bake in preheated oven for 18–20 minutes, until zucchini is tender when pierced with a fork and cheese is golden and bubbly.
10 - Remove from oven. Sprinkle with fresh cilantro and mint. Serve warm.

# Expert Tips:

01 -
  • The zucchini soaks up all those aromatic spices while keeping its own fresh character
  • It hits that perfect spot between comfort food and something light enough for weeknight dinners
  • The fresh herbs at the end brighten everything in ways dried spices never could
02 -
  • Do not skip scooping out extra zucchini flesh—leaving the walls too thick makes for watery boats
  • Let the tomato sauce simmer down enough before adding cream or the dairy can separate
  • The fresh mint matters more than you might think—it is what makes this taste like a restaurant dish
03 -
  • Roast the zucchini boats empty for 10 minutes before filling if you want them extra tender
  • A squeeze of fresh lemon juice right before serving brightens all the creamy elements

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