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In today's health-conscious world, the concept of snacking has evolved significantly. Gone are the days when chips and sugary treats dominated our snack choices. Instead, vegetable-based appetizers have surged in popularity, offering delicious and nutritious alternatives that satisfy cravings without the guilt. One standout recipe that embodies this trend is Zucchini Corn Nacho Cups. These delightful bites not only provide a fresh twist on traditional nachos but also pack a nutritional punch, making them perfect for any occasion.

Zucchini Corn Nacho Cups

Craving a healthy snack? Try Zucchini Corn Nacho Cups for a nutritious twist on the classic nacho experience. These bite-sized wonders combine zucchini, sweet corn, and black beans for a flavor-packed treat that's perfect for parties or casual munching. Easily customizable, you can adjust the spices and fillings to suit your taste. With their appealing presentation and delightful crunch, these nacho cups are sure to impress while keeping your snacking guilt-free. Dive into this delicious recipe and enjoy the healthy goodness!
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Ingredients
  

2 medium zucchinis

1 cup sweet corn (fresh, frozen, or canned)

1 cup black beans (rinsed and drained)

1 cup shredded cheddar cheese (or a dairy-free alternative)

1 tsp chili powder

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt

1/4 tsp black pepper

1/4 cup diced red bell pepper (optional)

1/4 cup diced red onion (optional)

Fresh cilantro for garnish (optional)

Salsa or guacamole for serving

Instructions
 

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

    Prepare the Zucchini: Cut the zucchinis in half lengthwise and scoop out the seeds using a spoon, creating a hollow center. You can use a melon baller or small spoon for this task.

      Make the Filling: In a mixing bowl, combine the sweet corn, black beans, shredded cheese, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. If you’re adding diced red bell pepper and red onion, toss them in as well. Stir until all ingredients are well mixed.

        Fill the Zucchini Cups: Spoon the filling mixture into each hollowed zucchini half, packing it tightly and allowing a little mound on top.

          Bake: Place the filled zucchini cups on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

            Garnish and Serve: Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired. Serve warm with salsa or guacamole on the side.

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