Butter Chicken Stuffed Zucchini Boats (Printer-friendly)

Tender zucchini filled with creamy butter chicken and fresh herbs for a flavorful Indian-inspired meal.

# What You'll Need:

→ 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 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

# How to Prepare:

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 some inner flesh and chop finely.
03 - Brush zucchini boats with olive oil and sprinkle with salt and pepper. Arrange 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 reserved 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 more. Adjust seasoning as needed.
08 - Fill each zucchini boat generously with butter chicken mixture. Top with 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 immediately while warm.

# Expert Advice:

01 -
  • The zucchini adds a fresh, light twist that balances the rich butter chicken perfectly
  • Its a complete meal in one boat with no sides needed
  • The fresh herbs at the end make everything taste bright and alive
02 -
  • Do not over-scoop the zucchini or the boats will collapse during baking
  • The sauce thickens as it cools, so keep it slightly looser than you might want
  • Fresh herbs absolutely matter here, dried ones will not give you that bright finish
03 -
  • Chicken thighs stay juicier than breasts if you have the extra time to trim them
  • Grate your own cheese if possible, pre-shredded cheese has anti-caking agents that prevent smooth melting

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