Butter Chicken Stuffed Zucchini Boats (Printable)

Tender zucchini filled with creamy spiced butter chicken topped with fresh herbs.

# What You'll Need:

→ 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 & Garnish

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 - Slice zucchinis in half lengthwise. Scoop out centers with a spoon, leaving about 1/4-inch thick shells. Reserve some inner flesh and chop.
03 - Brush zucchini boats with olive oil and sprinkle with salt and pepper. Place on baking sheet.
04 - Melt butter in large skillet over medium heat. 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 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 another 2–3 minutes. Adjust seasoning.
08 - Fill each zucchini boat with butter chicken mixture. Top with mozzarella.
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 Advice:

01 -
  • The creamy spice sauce soaks into the zucchini flesh, creating layers of flavor you just cant get from regular curry
  • Its the perfect low carb comfort food that doesnt feel like a compromise at all
  • Fresh mint and cilantro at the end wake everything up and make each bite feel bright and alive
02 -
  • The zucchini releases water as it cooks, so don't worry if you see some liquid in the baking sheet, it's completely normal
  • Letting the chicken sauce cool slightly before filling the boats helps prevent the zucchini from getting too soft too quickly
  • That fresh mint garnish isn't optional, it's what makes the whole dish sing and feel modern rather than heavy
03 -
  • Use a teaspoon to scoop the zucchini centers, it gives you more control than a tablespoon
  • Grate your ginger with a microplane to avoid those fibrous strings that can ruin the silky sauce texture

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