Taco-Stuffed Zucchini Boats
Ingredients
- cooking spray
- 4 zucchini, halved lengthwise and seeded
- 1 pound ground turkey
- ¾ cup water, or as needed
- 1 (1.25 ounce) package taco seasoning
- 2 red bell peppers, finely chopped
- 1 (10 ounce) can diced tomatoes and green chiles (such as Rotel 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
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- 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.
- 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.
- 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.
- Stir sour cream and sour cream seasoning mix together in a small bowl until well blended.
- 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.
- Bake in the preheated oven until cheese is melted and zucchini is cooked through, about 30 minutes. Top with remaining ½ sour cream mixture.
Source
Original recipe: View Original