Taco-Stuffed Zucchini Boats


This is a fairly simple to make dish that satisfies the low-carb lifestyle. When I'm feeling the need for a taco, this dish will suffice! It was so tasty that even my 5-year-old approved it! We will definitely be making this again. Guacamole and salsa also make great toppings for these.

Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hrs 10 mins
4 zucchini halves


  • 4 zucchinis, halved lengthwise and seeded

  • 1 pound ground turkey

  • 1 (1.25 ounce) package taco seasoning

  • ¾ 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)

  • ½ white onion, finely chopped

  • ¼ 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

  • ½ cup shredded Muenster cheese

  • ½ cup shredded Cheddar cheese


  1. Preheat oven to 400 degrees F (200 degrees C). Grease the bottom of a 13x9-inch baking dish.

  2. Bring a large pot of water to a boil. Cook zucchini halves in boiling water to just soften slightly, about 1 minute. Remove zucchini halves from the water and arrange into the prepared baking dish with the cut sides facing upwards.

  3. Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

  4. Return skillet to medium-high heat; pour water over the turkey and season with taco seasoning. Cook until the water thickens and coats the turkey, about 5 minutes. Add red peppers, diced tomatoes and green chiles, onion, and cilantro; cook and stir until the peppers are softened, about 5 minutes more.

  5. Stir sour cream and sour cream seasoning mix together in a bowl.

  6. Using a slotted spoon, spoon the turkey mixture into the hollows of each zucchini half and press firmly. Top the turkey mixture with about half the sour cream mixture. Sprinkle green onions, Muenster cheese, and Cheddar cheese over the sour cream mixture, respectively.

  7. Bake in the preheated oven until the cheese is melted and the zucchini is cooked through, about 30 minutes. Top with remaining sour cream mixture.

Editor's Note:

Refer to the directions given on the back of your taco seasoning packet for proper amount of water and cooking time.

Cook's Notes:

I added extra cheese because I like mine CHEESY!

You can use Greek yogurt instead of sour cream.

The zesty sour cream dip packet in this dish is a must!

Nutrition Facts (per serving)

527 Calories
30g Fat
32g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 527
% Daily Value *
Total Fat 30g 39%
Saturated Fat 16g 78%
Cholesterol 137mg 46%
Sodium 1570mg 68%
Total Carbohydrate 32g 12%
Dietary Fiber 5g 19%
Total Sugars 9g
Protein 35g
Vitamin C 114mg 572%
Calcium 377mg 29%
Iron 4mg 20%
Potassium 1059mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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