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Before diving into the preparation of your Cheesy Zucchini Nachos, it’s crucial to preheat your oven to 400°F (200°C). Preheating is essential for achieving the perfect crispiness in your nachos. An adequately heated oven ensures that the zucchini cooks evenly, maintaining a delightful crunch while the cheese melts beautifully.

Zucchini Nachos

Discover a deliciously healthy twist on a classic snack with Cheesy Zucchini Nachos. This creative recipe swaps traditional nacho chips for nutritious zucchini, offering a guilt-free option without sacrificing flavor. Packed with customizable toppings like cheese, black beans, and fresh veggies, these nachos are perfect for any dietary preference. Enjoy a satisfying treat that aligns with your health goals while indulging in cheesy goodness. Ideal for parties or cozy nights in, these nachos are sure to impress!
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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 smoked paprika

Salt and freshly ground black pepper, to taste

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

1/2 cup canned black beans, rinsed and drained

1/2 cup cherry tomatoes, halved

1/4 cup sliced jalapeños (fresh for a milder flavor, pickled for tang)

1/4 cup green onions, thinly sliced

1/4 cup fresh cilantro, roughly 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: Start by preheating your oven to 425°F (220°C) to ensure it's hot enough for crispy zucchini.

    Prepare the Zucchini: Take the zucchini rounds and place them on a clean surface or cutting board. Use a paper towel to pat them dry thoroughly; this will help them crisp up in the oven.

      Season the Zucchini: In a large mixing bowl, drizzle the olive oil over the zucchini slices. Add the garlic powder, smoked paprika, and a generous sprinkle of salt and freshly cracked pepper. Toss everything together until the zucchini is evenly coated with the seasoning mixture.

        Bake the Zucchini: Arrange the seasoned zucchini rounds in a single layer on a baking sheet lined with parchment paper for easy cleanup. Bake in the preheated oven for 15-20 minutes. Remember to flip them halfway through to ensure even browning and crispiness. They should be golden brown when done.

          Layer the Nachos: Remove the zucchini from the oven, and layer them to create your nachos. Start by sprinkling half of the shredded cheese over the zucchini rounds. Then, evenly distribute the black beans, halved cherry tomatoes, and jalapeños across the top. Finish with the remaining cheese for that extra gooey goodness.

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

              Garnish and Serve: Once baked, take the nachos out of the oven and immediately sprinkle them with chopped green onions and fresh cilantro to add a burst of color and flavor. Serve the nachos hot, accompanied by sour cream (or Greek yogurt), diced avocado, and a drizzle of hot sauce if you like a kick.

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

                  - Presentation Tips: Serve the nachos on a large platter with colorful garnishes for visual appeal. Use individual bowls for sour cream and avocado to allow guests to customize their toppings!