Zucchini Tikka Masala

By Trace Barnett

This easy Indian-inspired recipe is a healthy and filling option for a weeknight dinner with rice. Halve your excess zucchini and pile them high with a savory filling. One of my favorite fillings is a Tikka Masala that showcases a creamy tomato sauce with subtle cardamom, coriander, and ginger flavors. Add hearty chicken or keep it meatless with chickpeas!

Why Zucchini?

It all started with just a few zucchinis, but zucchini grows faster than rumors in a small town. Now my garden is overrun with zucchini that seem to multiply overnight. I’m beginning to suspect they’re plotting world domination, one squash at a time.

I can’t even give them away anymore. My neighbors see me coming with a basket and suddenly remember urgent errands across town. I’ve started leaving zucchini on doorsteps like a reverse vegetable thief, and I’m pretty sure I saw one roll down the driveway after the wind blew it back at me. At this point, I’m seriously considering starting a zucchini-themed restaurant just to use them all up. “Zucchini, Again?” has a nice ring to it, don’t you think?

INGREDIENTS:

• 2 cups heavy cream
• 1/4 cup Greek yogurt
• 3 teaspoons lime juice
• 1 clove garlic, minced
• 1 1/2 -2 pounds boneless, skinless chicken breast, cut into bite size pieces
• 2 tablespoons olive oil
• 1 tablespoon ground coriander
• 2 teaspoons cumin
• 1/2 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 2 teaspoons smoked paprika
• 1 tablespoon grated fresh ginger
• 1 pound fresh tomatoes, chopped or two 15-ounce crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon brown sugar
• 5 tablespoons butter
• 1 Vidalia onion, chopped
• 1 large bell pepper, chopped
• 3/4 cup heavy cream
• 1 teaspoon salt, plus additional
• 1/2 teaspoon pepper, plus additional
• 4 zucchini, halved
• 4 tablespoons canola oil
• 1 (15-ounce) can chickpeas
• Basmati rice (for serving)
• 1/2 cup cilantro

INSTRUCTIONS:

1. In a medium bowl combine yogurt, lime juice, and garlic. Add chicken; stir well to coat. Cover and set aside.
2. In a small bowl, combine coriander, cumin, cardamom, nutmeg, paprika, and ginger.
3. Place chopped tomatoes in a food processor with tomato paste and brown sugar. Purée until smooth.
4. In a large skillet, melt butter over medium-high heat. Add onions/bell pepper and cook for 5–7 minutes until tender. Reduce heat to medium. Add spice mixture, stirring well to combine. Add tomato purée, heavy cream, salt, and pepper. Bring sauce to a boil, then reduce heat and simmer until sauce is thickened, about 8–10 minutes.
5. Meanwhile, preheat oven to 450 degrees. Half zucchini lengthwise and use the tip of your knife to score the cut side in a cross-hatch pattern. Lay the zucchini cut-side up on your cutting board and sprinkle salt over them to remove some of the excess moisture. Let them sit 8-12 minutes and then pat excess moisture with a paper towel. Heat a large oven-safe skillet over medium-high heat and pour in the oil, tilting the pan to ensure it coats the entire bottom evenly.
6. Once the oil begins to shimmer, place the zucchini halves in the skillet with the cut side down. Allow them to cook undisturbed for about 5 minutes to develop a nice golden color. Without turning the zucchini, transfer the skillet directly into the oven and roast for 18-20 minutes. The zucchini will come out perfectly browned and tender.
7. Cook the chicken by heating 2 tablespoons olive oil over medium-high heat. Add chicken and cook until chicken is well done, about 10 minutes. Remove from heat and add to sauce. Add chickpeas to sauce; stir well to combine.
8. Spoon chicken and sauce over zucchini halves and serve over basmati rice. Garnish with cilantro and fresh lime.