Taco-Stuffed Zucchini Boats
Description
This taco-stuffed zucchini boat recipe is made with ground turkey, tomatoes with green chiles, cilantro, and includes a cheese and sour cream topping.
Ingredients
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cooking spray
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4 zucchinis, halved lengthwise and seeded
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1 pound ground turkey
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3/4 cup water, or as needed
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1 (1 1/4 ounce) package taco seasoning
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2 red sweet pepper, finely chopped
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1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL® Mexican Lime & Cilantro)
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1/2 white onion, finely chopped
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1/4 cup chopped fresh cilantro
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1 cup sour cream
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1 (1 ounce) packet sour cream seasoning mix (such as Old El Paso® Zesty Sour Cream Seasoning Mix)
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1 bunch green onions, diced
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1/2 cup shredded Muenster cheese
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1/2 cup shredded Cheddar cheese
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with cooking spray.
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.
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.
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.
5
Stir sour cream and sour cream seasoning mix together in a small bowl until well blended.
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.
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.