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Taco-Stuffed Zucchini Boats

Rated as 4.31 out of 5 Stars
7

"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."
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Ingredients

1 h 10 m servings 527
Original recipe yields 4 servings (4 zucchini halves)

Directions

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  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.

Footnotes

  • 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; 30.1 31.8 35 137 1570 Full nutrition

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Reviews

Read all reviews 10
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is such a great recipe! I added beans to the meat mixture, and instead of boiling the zukes first, I baked them raw and they were perfect! This is wonderful for summer -- we ate them on the...

Most helpful critical review

Made as directed but not impressed. Sorry I will not make it again.

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This is such a great recipe! I added beans to the meat mixture, and instead of boiling the zukes first, I baked them raw and they were perfect! This is wonderful for summer -- we ate them on the...

This was a great recipe! However, I think it called for too much red pepper and onion. I only used one pepper and about a third of an onion, and the meat-to-pepper/onion/Ro-tel ratio was perfect...

I substituted fat free Greek yogurt for sour cream. I also used lean turkey meat that was seasoned already. So good, even the husband and kids ate it

This was an excellent recipe, and fairly healthy as well. A few changes were made, most notably the sour cream sauce as the Old El Paso Zesty Sour Cream seasoning seems to have been discontinued...

So good!!!! I used a ranch packet with the sour cream.

I did some changes. I put a layer of refried beans on the bottom of the cooked zucchini. Black beans mixed in and Topped it with Sour Cream and Salsa after it was cooked. Everyone loved it.

added a package of ranch mix to sour cream. No taco seasoning either added my own spices to make taco flavor.

Cooked the zucchini in the oven for about 20 min before stuffing it. Made it without the sour cream. Very tasteful and will make again.

Made as directed but not impressed. Sorry I will not make it again.