Butter Chicken Stuffed Zucchini Boats (Print Version)

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

# What You 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 centers with a spoon, leaving 1/4-inch thick shells. Reserve inner flesh and chop.
03 - Brush zucchini boats with olive oil and sprinkle with salt and pepper. Place on baking sheet.
04 - In 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 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 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 if using.
09 - Bake in preheated oven 18-20 minutes, until zucchini is tender and cheese is golden.
10 - Remove from oven and top with fresh cilantro and mint. Serve warm.

# Expert Tips:

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  • The zucchini soaks up all those spiced creamy juices like edible flavor sponges
  • It somehow feels fancy enough for dinner guests but comes together in under an hour
  • Leftovers actually taste better the next day if they last that long
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  • Scooping too much zucchini flesh will make flimsy boats that collapse under the weight of the filling
  • Cold yogurt or cream can curdle when added to hot sauce, let them sit on the counter for 15 minutes first
  • The zucchini releases water as it bakes, so do not skip the salt and pepper step before filling
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  • Use a melon baller or small cookie scoop instead of a spoon for perfectly uniform zucchini boats
  • Grate your ginger with a microplane so it virtually dissolves into the sauce
  • Let the finished boats rest for 5 minutes before serving so the sauce sets up slightly

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