Zucchini Boats Loaded with Taco Filling

Ingredients 0/13

Step 1

Warm your oven to 400°F (200°C) and lightly grease a 13x9-inch baking dish. Bring a big pot of water to a boil, then drop in the zucchini halves just long enough to soften them a bit—about a minute. Drain and set them cut side up in the baking dish.

Step 2

Warm a large skillet over medium-high heat and cook the ground turkey until it’s nicely browned and crumbly, which should take around 5 to 7 minutes. Drain off any excess grease. Pour in some water, sprinkle in the taco seasoning, and cook until the sauce thickens and clings to the meat, about 5 minutes.

Step 3

Add the diced red peppers, tomatoes with green chilies, chopped onion, and cilantro. Stir everything together and cook until the peppers have softened, roughly another 5 minutes. Meanwhile, mix the sour cream with the seasoning mix in a small bowl.

Step 4

Now, using a slotted spoon, fill each zucchini half with the turkey mixture, pressing it down gently. Spread about half of the sour cream mixture over the filling, then sprinkle on the green onions followed by the Muenster and Cheddar cheeses.

Step 5

Pop the dish into the oven and bake for about 30 minutes, or until the cheese is melted and bubbly and the zucchini is tender. When it’s done, dollop the remaining sour cream mixture on top before serving.