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.

Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 zucchini halves
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

  • 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.

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

  • 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.

  • 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

527 calories; protein 35g 70% DV; carbohydrates 31.8g 10% DV; fat 30.1g 46% DV; cholesterol 137.3mg 46% DV; sodium 1569.6mg 63% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/13/2018
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 front porch in the early evening! Read More
(2)

Most helpful critical review

Rating: 2 stars
06/29/2018
Made as directed but not impressed. Sorry I will not make it again. Read More
20 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
08/10/2017
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 also used ground beef instead of turkey and it turned out marvelously. What a delicious recipe! I will definitely make it again. I cut out the cilantro since my family doesn't care for it. Read More
(2)
Rating: 5 stars
07/29/2016
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 Read More
(2)
Rating: 4 stars
06/13/2018
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 front porch in the early evening! Read More
(2)
Advertisement
Rating: 5 stars
04/16/2016
So good!!!! I used a ranch packet with the sour cream. Read More
(1)
Rating: 5 stars
08/05/2018
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. 1. First I cut back on the red pepper. I used probably half to 3/4 of a red pepper. Two whole peppers just seemed like too much for a pound of turkey. 2. I used Rotel Chipotle flavored tomatoes and green chilies instead of regular Rotel. This added a lot of distinct flavor. If you don't like spice or a smoky flavor maybe stick with regular Rotel. But I thought this was a great use in the recipe. 3. I used a simple Mexican blend of cheese as it was what I had on hand. 4. Since the sour cream seasoning seems to be discontinued I located it's ingredients and added the following to taste: Sugar Salt Onion Powder Garlic Powder Dried Chipotle Pepper Smoked Paprika and Hot Sauce. I started with about a tsp of everything and added more to taste. I thought this turned out very well. I then served with a homemade Spanish rice recipe from this site. Will definitely make again! Read More
(1)
Rating: 4 stars
08/22/2018
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. Read More
Advertisement
Rating: 5 stars
03/31/2020
Vegetarian chili instead of turkey drained salsa instead of diced tomatoes home made taco mix because of low salt diet Read More
Rating: 5 stars
08/09/2020
I’ve been on a roll lately for 5 star reviews! It’s been a couple of years since I’ve made zucchini boats because my kids hadn’t been liking them. I tried this recipe, and it was a huge hit with all three of them! My youngest even went back for seconds, and I thought he would be the one to not eat it — I was wrong! They all asked me to make these again soon, so they will probably be on the menu next week, too. I seasoned the sour cream myself, and that turned out fine, and I also had three smallish zucchinis instead of only making four halves I had six. This recipe makes a lot of filling because I still have some of that leftover. Great recipe! Read More
Rating: 4 stars
08/14/2020
I left out the sour cream b/c I don't like it. I prebaked the zucchini for about 10-15 minutes before stuffing them. I baked the zucchini for another 15-20 minutes. Next time I would add the cheese later so it didn't get so crispy. Read More
Rating: 2 stars
06/29/2018
Made as directed but not impressed. Sorry I will not make it again. Read More