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Zesty Zucchini Nacho Boats are a delightful and nutritious reinterpretation of the beloved nachos that many enjoy during gatherings, game days, or cozy family meals. By swapping out traditional tortilla chips for zucchini, this recipe offers a low-carb alternative that doesn't compromise on flavor. Each bite is not only satisfying but also packed with wholesome ingredients, making it an attractive option for those seeking healthier snack choices without sacrificing taste. In this article, we will delve into the step-by-step process of creating these delicious nacho boats, explore ingredient variations, and highlight the health benefits of the key components that make this dish a standout.

Zucchini Nacho Boats with Cheddar

Discover a healthier twist on nachos with Zesty Zucchini Nacho Boats! This delicious recipe swaps traditional chips for zucchini, offering a low-carb, nutrient-packed alternative that doesn't skimp on flavor. Learn how to create these tasty boats step-by-step, explore versatile ingredient options, and enjoy the health benefits of this satisfying snack. Perfect for game days or family gatherings, these nacho boats are sure to impress while keeping your meals nutritious and fun!
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Ingredients
  

4 medium zucchinis

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper, to taste

1 cup cooked black beans (or pinto beans)

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or canned)

1 ½ cups shredded sharp cheddar cheese

1 jalapeño, sliced (optional for heat)

Fresh cilantro, for garnish

Avocado slices, for serving

Sour cream or Greek yogurt, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Zucchini: Slice each zucchini in half lengthwise. Using a spoon, scoop out some of the inner flesh to create boats, leaving enough of the zucchini to hold their shape.

      Seasoning: In a small bowl, mix the olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. Brush this mixture over the cut sides of the zucchini boats to infuse them with flavor.

        Pre-bake the Zucchini: Place the seasoned zucchini boats on a baking sheet, cut side up, and bake in the preheated oven for about 10 minutes. This will soften them a bit and prepare them for the filling.

          Prepare the Filling: While the zucchini is baking, combine the black beans, cherry tomatoes, corn, and half of the shredded cheddar cheese in a mixing bowl. Stir to combine the ingredients and season with additional salt and pepper, if desired.

            Fill the Boats: Remove the zucchini from the oven and carefully spoon the bean and corn mixture into each zucchini boat, packing it in evenly.

              Cheese Time: Top each filled zucchini boat with the remaining shredded cheddar cheese and add jalapeño slices if you’d like some extra heat.

                Bake Again: Return the filled zucchini boats to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.

                  Garnish and Serve: Once done, remove from the oven and let them cool for a few minutes. Garnish with fresh cilantro, avocado slices, and a dollop of sour cream or Greek yogurt.

                    Enjoy: Serve these delightful Zucchini Nacho Boats warm and share them with friends or enjoy them as a deliciously healthy snack!

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4