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Taco-Stuffed Zucchini Boats
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Savory ground turkey stuffed zucchini boats, topped with melted cheese, a family favorite meal.
Ingredients:
  • 4 zucchinis, halved lengthwise and seeded
  • 1 pound ground turkey
  • 1 (1.25 ounce) package taco seasoning
  • 0.75 cup water, or as needed
  • 2 red sweet pepper, finely chopped
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL® Mexican Lime & Cilantro)
  • 0.5 white onion, finely chopped
  • 0.25 cup chopped fresh cilantro
  • 1 cup sour cream
  • 1 (1 ounce) packet sour cream seasoning mix (such as Old El Paso® Zesty Sour Cream Seasoning Mix)
  • 1 bunch green onions, diced
  • 0.5 cup shredded Muenster cheese
  • 0.5 cup shredded Cheddar cheese
Instructions:
  • Preheat your oven to a piping hot 400°F (200°C) and generously grease the bottom of a 13x9-inch baking dish.
  • Bring a large pot of water to a vigorous boil. Quickly blanch zucchini halves for just 1 minute to lightly soften. Place the zucchini halves cut side up in the baking dish.
  • In a hot skillet, brown and crumble ground turkey for 5 to 7 minutes until cooked through. Drain excess grease before proceeding.
  • Place the skillet back on medium-high heat and add water to the turkey along with taco seasoning. Cook until the liquid thickens and envelops the turkey, roughly 5 minutes. Introduce red peppers, diced tomatoes, green chiles, onion, and cilantro to the mix. Stir and cook until the peppers are tender, another 5 minutes.
  • Combine sour cream and sour cream seasoning mix in a bowl.
  • Carefully fill each zucchini half with the turkey mixture using a slotted spoon and pack it down. Spread half of the sour cream mixture over the turkey. Sprinkle green onions, Muenster cheese, and Cheddar cheese evenly over the sour cream layer.
  • Bake in the preheated oven for 30 minutes until the cheese is melted and the zucchini is cooked through. Serve topped with the remaining sour cream mixture.

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