THE RECIPE JOURNAL · Main Course
Zucchini Boats with Taco Filling
These zucchini boats are a fun and healthy way to enjoy all your favorite taco flavors without the carbs. Packed with seasoned ground meat and fresh veggies, they make a delicious and satisfying meal for any night of the week.
FROM THE KITCHEN • Zucchini Boats with Taco Filling
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating 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 should do. Take them out and place them cut-side up in the baking dish.
02
Step 2
Next, heat a large skillet over medium-high heat and cook the ground turkey, breaking it up as it browns, for around 5 to 7 minutes. Drain off any excess grease. Pour a little water into the skillet, sprinkle in the taco seasoning, and cook until the sauce thickens and coats the turkey nicely, which should take about 5 minutes. Then stir in the red peppers, diced tomatoes with green chiles, onion, and cilantro, cooking everything together until the peppers soften, about another 5 minutes.
03
Step 3
In a separate bowl, mix the sour cream with the seasoning mix. 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 turkey, then sprinkle on the green onions followed by the Muenster and Cheddar cheeses.
04
Step 4
Pop the dish in the oven and bake for around 30 minutes, until the cheese is melted and bubbly and the zucchini is cooked through. Once it’s out of the oven, dollop the remaining sour cream mixture on top before serving.
Why you’ll love it
These stuffed zucchini are a fun way to enjoy a classic taco flavor with a healthy twist. They are colorful, full of protein and veggies, and perfect for a family meal or casual dinner. Plus, they are easy to customize to your taste.
How to serve
Serve with a dollop of sour cream or guacamole on top. A side of Mexican rice or a fresh salad pairs well. For extra heat, add sliced jalapeños or a drizzle of hot sauce.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the zucchini from becoming too soft. Avoid freezing, as the texture may change.
