Butter Chicken Stuffed Zucchini (Printable)
Creamy spiced chicken filling nestled in tender zucchini boats, topped with fresh herbs and cheese.
# What You'll Need:
→ Butter Chicken Filling
01 - 2 boneless skinless chicken breasts, diced into bite-sized 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, halved lengthwise
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 Make:
01 - Preheat your oven to 400°F (200°C) for baking the stuffed zucchini boats.
02 - Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the center flesh, leaving about 1/4-inch thick shells. Finely chop the reserved zucchini flesh to use in the filling.
03 - Brush the zucchini boats with olive oil and season with salt and pepper. Arrange them cut-side up on a baking sheet.
04 - In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté for about 3 minutes until softened. Add the minced garlic, grated ginger, and reserved chopped zucchini flesh. Continue cooking for 2 more minutes.
05 - Add the diced chicken to the skillet. Cook, stirring frequently, until the chicken is browned on all sides, approximately 5 to 6 minutes.
06 - Stir in the tomato purée, garam masala, cumin, coriander, chili powder, turmeric, salt, and pepper. Allow the mixture to simmer for 8 minutes, stirring occasionally to incorporate the spices.
07 - Reduce the heat to low. Pour in the heavy cream and Greek yogurt, stirring continuously until the sauce becomes creamy and the chicken is completely cooked through. Simmer for an additional 2 to 3 minutes. Taste and adjust the seasoning as needed.
08 - Fill each zucchini boat generously with the butter chicken mixture. If desired, top with shredded mozzarella cheese for added richness.
09 - Place the baking sheet in the preheated oven. Bake for 18 to 20 minutes, or until the zucchini is tender when pierced with a fork and the cheese has turned golden brown.
10 - Remove the zucchini boats from the oven. Sprinkle generously with fresh chopped cilantro and mint. Serve immediately while warm for the best flavor and texture.
# Expert Tips:
01 -
- The zucchini soaks up all those spiced sauce flavors while staying tender and fresh
- You get the richness of butter chicken but with a satisfying vegetable vessel that cuts through the cream
02 -
- Scooping too much flesh from the zucchini makes them collapse in the oven so keep those walls sturdy
- The sauce thickens as it bakes so do not worry if it seems a bit loose going into the boats
03 -
- Use a small ice cream scoop or cookie scoop for even filling distribution and less mess
- Place a wire rack under your baking sheet to catch any drips and promote even bottom cooking