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When preparing zucchini for nachos, the way you slice the zucchini can significantly impact both texture and flavor. Start by washing and drying the zucchini thoroughly. You should aim for even slices to ensure consistent cooking. Using a sharp knife or mandoline, cut the zucchini into 1/4-inch thick rounds. Thinner slices will become too crispy and may burn, while thicker slices may not cook through properly. For added visual appeal and a unique twist, consider cutting the zucchini into fun shapes such as half-moons or diagonal slices.

Zucchini Nachos

Craving a healthier twist on a classic favorite? Try Zesty Zucchini Nachos! By swapping traditional tortilla chips for baked zucchini slices, this easy recipe offers a crunchy, flavorful snack that's low in calories and high in essential nutrients. Customize your nachos with toppings like black beans, cheese, jalapeños, and fresh veggies for a delicious, guilt-free treat. Perfect for gatherings or cozy evenings, indulge without compromise and enjoy every satisfying bite!
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Ingredients
  

2 large zucchinis

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or canned)

1 cup cherry tomatoes, halved

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1 jalapeño, thinly sliced (optional)

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

1 avocado, sliced (for topping)

Salsa or pico de gallo (for serving)

Sour cream or Greek yogurt (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it's hot enough for the nachos.

    Prepare the Zucchini: Rinse the zucchinis thoroughly, then slice them into thin rounds, about 1/4 inch thick. Alternatively, for a fun twist, you may slice them lengthwise to create wider sections.

      Season the Zucchini: In a large mixing bowl, add the zucchini slices and drizzle with olive oil. Sprinkle in the smoked paprika, garlic powder, onion powder, salt, and pepper. Toss the zucchini slices until they are evenly coated with the seasoning mixture.

        Arrange on Baking Sheet: Line a baking sheet with parchment paper. Spread the seasoned zucchini slices in a single layer on the sheet, ensuring they do not overlap. Bake in the preheated oven for about 15 minutes, flipping halfway through, until the zucchini is tender and has started to crisp up.

          Layer the Nachos: Once baked, take the zucchini out of the oven. On the same baking sheet, arrange the crispy zucchini slices to form a base layer. Evenly distribute the black beans, corn kernels, halved cherry tomatoes, and thinly sliced jalapeños (if using) over the zucchini. Finally, generously sprinkle the shredded cheese on top.

            Bake Again: Place the baking sheet back in the oven and bake for an additional 10-15 minutes, or until the cheese has melted and is bubbly.

              Garnish and Serve: After baking, remove the nachos from the oven and allow them to cool for a few minutes. Top with freshly chopped cilantro, avocado slices, and any additional toppings like salsa or a dollop of sour cream or Greek yogurt.

                Enjoy: Serve your Zesty Zucchini Nachos warm for a delightful and healthy twist on a classic dish. Dive in and savor each bite!

                  Prep Time: 10 min | Total Time: 35 min | Servings: 4 servings