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In recent years, the culinary world has seen a significant shift toward healthier versions of beloved classic dishes. As more people become aware of the importance of nutrition, the demand for creative, wholesome alternatives has surged. One recipe that perfectly encapsulates this trend is Zesty Zucchini Nacho Boats. These delightful creations offer all the flavor of traditional nachos while substituting zucchini for chips, resulting in a dish that is not only delicious but also lower in calories and packed with nutrients.

Zucchini Nacho Boats with Cheddar

Transform your snacking with Zesty Zucchini Nacho Boats, a healthy twist on a classic favorite. These delicious boats use zucchini instead of chips, making them low in calories and packed with nutrients. Filled with black beans, cherry tomatoes, corn, and spices, they deliver all the flavors you love without the guilt. Perfect for a satisfying appetizer or snack, these nacho boats are customizable to fit various dietary needs, ensuring everyone can enjoy a vibrant and nutritious meal.
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Ingredients
  

4 medium zucchinis

1 cup shredded sharp cheddar cheese

1 cup black beans, drained and rinsed

1 cup cherry tomatoes, diced

1/2 cup corn (canned or frozen)

1/2 cup diced red onion

1 jalapeño, finely chopped (optional, for heat)

1 tsp cumin

1 tsp smoked paprika

Salt and pepper, to taste

1/4 cup fresh cilantro, chopped (for garnish)

1 avocado, diced (for topping)

Sour cream or Greek yogurt (for serving, optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    Wash the zucchinis and slice them in half lengthwise. Scoop out a small portion of the flesh from the center using a teaspoon to create boats. Set aside the scooped flesh for later use.

      In a mixing bowl, combine the black beans, diced cherry tomatoes, corn, diced red onion, jalapeño (if using), and the reserved zucchini flesh. Season with cumin, smoked paprika, salt, and pepper. Mix well to combine.

        Place the zucchini boats on a baking sheet lined with parchment paper. Generously fill each boat with the bean and vegetable mixture.

          Top each filled zucchini boat with shredded cheddar cheese, ensuring it's well distributed across them.

            Bake in the preheated oven for about 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown.

              Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and diced avocado.

                Serve warm, with a dollop of sour cream or Greek yogurt on the side if desired. Enjoy your unique twist on nachos!

                  Prep Time: 15 min | Total Time: 45 min | Servings: 4