Butter Chicken Stuffed Zucchini Boats (Printer-friendly)

Tender zucchini boats filled with creamy, spiced butter chicken, topped with fresh herbs for a flavorful Indian-inspired twist.

# What you'll need:

→ Butter Chicken Filling

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→ Zucchini Boats

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→ Topping & Garnish

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# Method:

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 Tips:

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  • The way the zucchini soaks up all those spiced creamy juices while still holding its shape is pure magic
  • You get all the comfort of butter chicken without the heavy rice, and the fresh herbs make everything taste bright and alive
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  • I learned the hard way that overstuffing the zucchini causes them to split in the oven, leave a little room at the top
  • The zucchini will release water as they bake, so if your sauce seems too thick initially, don't thin it out
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  • Sprinkle a little garam masala over the tops before baking for an extra layer of flavor and beautiful color
  • If your zucchinis are on the larger side, bake them for 5 minutes before stuffing so they cook through evenly

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