Zucchini Nacho Boats with Cheddar

If you're seeking a delicious yet nutritious alternative to traditional nachos, look no further than Cheesy Zucchini Nacho Boats. These delightful creations replace the usual tortilla chips with fresh, tender zucchini, delivering a healthy twist on a beloved classic. This recipe combines the satisfying crunch of zucchini with an array of vibrant, flavorful toppings—including black beans, corn, and melted cheddar cheese—to create a dish that is not only visually appealing but also packed with nutrients.

Discover a deliciously healthy twist on nachos with Cheesy Zucchini Nacho Boats! These tasty bites swap traditional tortilla chips for fresh zucchini, making them a nutritious option for any occasion. Packed with flavor from black beans, corn, and melted cheese, each boat is a feast for the eyes and the palate. Perfect for game days, casual dinners, or as a satisfying snack, these customizable nacho boats cater to various dietary preferences, ensuring everyone can enjoy a flavorful meal.

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Ingredients

4 medium zucchinis

1 cup cooked black beans (drained and rinsed)

1 cup corn kernels (fresh or frozen)

1 cup diced tomatoes (with juices)

1 cup shredded sharp cheddar cheese

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Sour cream or Greek yogurt for serving (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Zucchinis: Wash the zucchinis and slice them in half lengthwise. Use a spoon to scoop out the center, creating a boat shape, and place them on a baking sheet lined with parchment paper.

Make the Filling: In a mixing bowl, combine the black beans, corn, diced tomatoes, 3/4 cup of shredded cheddar cheese, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Fill the Zucchini Boats: Spoon the filling mixture into each zucchini boat, pressing it in gently to make room for more filling.

Top with Cheese: Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top of each filled zucchini.

Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden.

Garnish and Serve: Once out of the oven, let them cool for a few minutes. Garnish with fresh cilantro if desired and serve with a dollop of sour cream or Greek yogurt on the side.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings