Cut off the tops of zucchinis and save them for presentation. Scoop out the seeds and flesh using a spoon or melon baller. Set the zucchinis aside.
Finely chop the scooped-out flesh.
In a non-stick pan, add the chicken mince and chopped zucchini flesh. Season with salt and tikka masala. Cook until fully done, then set aside and allow the mixture to cool completely. Stuff each zucchini with alternating layers of the cooked chicken mixture and grated butter cheese until filled evenly.
Bake the stuffed zucchinis (along with the tops) in a preheated oven at 180°C (356°F) for 25 minutes.
Serve hot with boiled rice or crusty bread and sauce of your choice. Enjoy! And remember “COOKING IS EASY!”
