Butter Chicken Stuffed Zucchini Boats (Printable)

Creamy spiced chicken filling nestled in tender zucchini boats, topped with fresh herbs for a vibrant Indian-inspired meal.

# What's Needed:

→ Butter Chicken Filling

01 - 2 boneless skinless chicken breasts, diced into 1-inch pieces
02 - 2 tablespoons unsalted butter
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 cup tomato purée
07 - 1/2 cup heavy whipping 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 ground turmeric
14 - Salt and freshly ground black pepper to taste

→ Zucchini Boats

15 - 4 medium zucchinis
16 - 1 tablespoon extra virgin olive oil
17 - Salt and freshly ground black pepper to taste

→ Topping & Garnish

18 - 1/4 cup shredded mozzarella cheese, optional
19 - 2 tablespoons fresh cilantro, chopped
20 - 2 tablespoons fresh mint, chopped

# How to Make It:

01 - Preheat oven to 400°F for baking the stuffed zucchini boats.
02 - Slice zucchinis lengthwise and scoop out centers with a spoon, leaving 1/4-inch thick shells. Reserve inner flesh and chop finely.
03 - Brush zucchini boats with olive oil and season generously with salt and pepper. Arrange on baking sheet.
04 - Melt butter in large skillet over medium heat. Sauté onions 3 minutes until soft. Add garlic, ginger, and reserved zucchini flesh; cook 2 minutes.
05 - Add diced chicken to skillet; cook 5–6 minutes, stirring frequently, until browned on all sides.
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. Stir in heavy cream and Greek yogurt until sauce is creamy and chicken is fully cooked. Simmer 2–3 minutes; adjust seasoning.
08 - Fill each zucchini boat generously with butter chicken mixture. Top with mozzarella cheese if desired.
09 - Bake 18–20 minutes until zucchini is tender when pierced and cheese is golden and bubbly.
10 - Remove from oven and sprinkle with fresh cilantro and mint. Serve immediately while hot.

# Tips for Success:

01 -
  • The creamy, spiced filling transforms ordinary zucchini into something that feels restaurant special but comes together on a weeknight
  • Fresh cilantro and mint at the end brighten everything and cut through the richness
  • Its low carb comfort food that actually satisfies that takeout craving without the post meal slump
02 -
  • Dont skip the step of chopping and cooking some of the zucchini flesh into the sauce, it adds body and uses every bit of what you paid for
  • The sauce will thicken as it bakes, so make it slightly more loose than you'd want for regular butter chicken
  • Overfilling the boats is tempting but they'll spill in the oven, leave a little room at the top
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts infinitely better and coats everything more evenly
  • Let the boats rest for 5 minutes after baking before serving, this keeps the filling from spilling out when you cut into them

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