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.
Provided by dzcarrera
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease the bottom of a 13x9-inch baking dish.
- 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.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 31.8 g, Cholesterol 137.3 mg, Fat 30.1 g, Fiber 5.2 g, Protein 35 g, SaturatedFat 15.5 g, Sodium 1569.6 mg, Sugar 8.8 g
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GEDION LELEI
[email protected]Meh.
Ariyen Shakil
[email protected]I'm always looking for new and healthy recipes, and this one definitely fits the bill. The zucchini boats were a hit with my family and I'll definitely be making them again.
Holen pohthmi Pohthmi
[email protected]These were easy to make and tasted delicious. I will definitely be making them again!
Mikayla Montgomery
[email protected]I followed the recipe exactly and the zucchini boats turned out great! I would definitely recommend this recipe to others.
M FarHan Meo (Specter)
[email protected]These were a bit bland for my taste. I think I'll add some extra spices next time.
Michael Egbo
[email protected]I'm not a huge fan of zucchini, but these boats were actually really good. The taco filling was flavorful and the zucchini was cooked perfectly.
Precious Skosana
[email protected]Yum!
Reese Shoesmith
[email protected]These were so good! I made them for dinner last night and my husband and kids loved them. They're definitely going to be a regular in our rotation.
fun masala
[email protected]I love this recipe! It's a great way to use up leftover taco meat. I also like that it's a healthier alternative to traditional tacos.
Nic Myers
[email protected]These zucchini boats were a huge hit with my family! They're so easy to make and the taco filling is delicious. I'll definitely be making these again.