This taco-stuffed zucchini boat recipe is made with ground turkey, tomatoes with green chiles, cilantro, and includes a cheese and sour cream topping.
Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
527 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with cooking spray.
Step 2
Bring a large pot of water to a boil. Add zucchini halves; cook until slightly softened, about 1 minute. Transfer zucchini halves to the prepared baking dish, cut-sides up.
Step 3
Heat a large skillet over medium-high heat. Add ground turkey; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Step 4
Add water and taco seasoning to the skillet; cook over medium-high heat until thickens and turkey coated, about 5 minutes. Add bell peppers, tomatoes and chiles, onion, and cilantro; cook and stir until peppers are softened, about 5 minutes more. Remove from heat.
Step 5
Stir sour cream and sour cream seasoning mix together in a small bowl until well blended.
Step 6
Spoon turkey mixture into hollows of zucchini halves using a slotted spoon; press firmly. Top turkey mixture with about ½ sour cream mixture; sprinkle with green onions, Muenster cheese, and Cheddar cheese.
Step 7
Bake in the preheated oven until cheese is melted and zucchini is cooked through, about 30 minutes. Top with remaining ½ sour cream mixture.
Ingredients
1 cup sour cream
1 pound ground turkey
cooking spray
1 bunch green onions, diced
1 (1.25 ounce) package taco seasoning
4 zucchinis, halved lengthwise and seeded
2 red sweet pepper, finely chopped
0.5 cup shredded Cheddar cheese
0.25 cup chopped fresh cilantro
0.75 cup water, or as needed
0.5 cup shredded Muenster cheese
0.5 white onion, finely chopped
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL® Mexican Lime &
1 (1 ounce) packet sour cream seasoning mix (such as Old El Paso® Zesty Sour Cre
