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Nachos have long held a beloved position in the realm of snacks, often celebrated for their delightful combination of crispy tortilla chips, melted cheese, and a variety of toppings. Traditional nachos typically feature ingredients like tortilla chips, cheddar cheese, jalapeños, sour cream, and guacamole, creating a rich and satisfying indulgence. However, as health-conscious eating continues to gain traction, many are seeking ways to enjoy their favorite snacks without compromising their dietary goals. Enter Cheesy Zucchini Nachos—an innovative and nutritious alternative that captures the essence of traditional nachos while offering a healthier, plant-based twist.

Zucchini Nachos

Discover a healthier take on a classic favorite with Cheesy Zucchini Nachos. This recipe replaces traditional tortilla chips with zucchini slices, offering a deliciously crunchy snack that's lower in calories and packed with nutrients. Enjoy layers of melted cheese, black beans, fresh tomatoes, and spices, all baked to perfection. Perfect for game nights or quick dinners, these nachos can be customized to fit any dietary preference, making them a tasty treat for everyone.
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Ingredients
  

2 large zucchinis, sliced into 1/4-inch thick rounds

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

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

1/2 cup black beans, rinsed and drained

1/2 cup cherry tomatoes, halved

1/4 cup sliced jalapeños (fresh or pickled)

1/4 cup green onions, chopped

1/4 cup fresh cilantro, chopped

1/4 cup sour cream or Greek yogurt (for serving)

1 avocado, diced (optional, for serving)

Hot sauce (optional, for drizzling)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Zucchini: Lay the zucchini rounds on a clean surface or cutting board. Pat them dry with a paper towel to remove excess moisture.

      Season the Zucchini: In a large bowl, drizzle the olive oil over the zucchini slices. Sprinkle with garlic powder, paprika, salt, and pepper. Toss well to ensure all slices are evenly coated.

        Bake the Zucchini: Arrange the seasoned zucchini rounds in a single layer on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until they are golden and slightly crispy.

          Layer the Nachos: Once the zucchini is baked, remove it from the oven. Sprinkle half of the shredded cheese over the zucchini rounds, then top with black beans, cherry tomatoes, and jalapeños. Finish by adding the remaining cheese on top.

            Final Bake: Return the loaded zucchini nachos to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbling.

              Garnish and Serve: Remove the nachos from the oven. Sprinkle with chopped green onions and cilantro. Serve hot, alongside sour cream (or Greek yogurt), diced avocado, and a drizzle of hot sauce if desired.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4