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At the heart of Zucchini Nachos Supreme is the humble zucchini. This green squash is not only low in calories, but it is also packed with essential nutrients, making it a fantastic base for this dish. When selecting zucchini, look for firm, glossy skin without blemishes. Smaller zucchinis tend to have a sweeter flavor and a more tender texture, making them ideal for nacho preparation. One of the standout benefits of zucchini is its high water content, which helps keep you hydrated while providing a satisfying crunch.

Zucchini Nachos Supreme

Explore the delicious world of Zucchini Nachos Supreme, a creative and healthy twist on a classic favorite! This plant-based recipe swaps out traditional tortilla chips for fresh zucchini, making it a flavorful and nutritious option without the guilt. Perfect for gatherings or cozy nights in, these nachos are packed with essential vitamins and fiber. Learn how to prepare and layer your ingredients for a satisfying snack that everyone can enjoy while embracing a healthier lifestyle.
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Ingredients
  

2 medium zucchinis

1 cup shredded cheddar cheese

1 cup black beans (canned, rinsed and drained)

1 cup corn kernels (fresh or frozen)

1 medium tomato, diced

1 small red onion, diced

1 jalapeño, thinly sliced (optional, for heat)

1/2 cup sour cream or Greek yogurt

1/4 cup fresh cilantro, chopped

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

Lime wedges, for serving

Instructions
 

Prepare the Zucchini: Preheat your oven to 400°F (200°C). Slice the zucchinis lengthwise into thin strips about 1/4 inch thick. You can use a mandoline slicer for uniform slices.

    Season the Zucchini: In a mixing bowl, drizzle the zucchini strips with olive oil, and season with cumin, chili powder, salt, and pepper. Toss until evenly coated.

      Bake the Zucchini: Arrange the seasoned zucchini strips in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes until they're slightly golden and crisping up.

        Layer the Nachos: Once the zucchini is ready, remove it from the oven. Spread half of the baked zucchini onto a serving platter. Layer half of the black beans, corn, diced tomatoes, red onion, jalapeño, and half of the shredded cheddar cheese over the zucchini.

          Second Layer: Add the remaining zucchini on top and repeat the layering process with the rest of the beans, corn, tomatoes, onion, jalapeño, and the rest of the cheese.

            Melt the Cheese: Return the layered nachos to the oven and bake for an additional 10-12 minutes, or until the cheese has melted and is bubbly.

              Garnish and Serve: Once out of the oven, drizzle the sour cream (or Greek yogurt) over the top, sprinkle with chopped cilantro, and serve with lime wedges on the side for an extra zing.

                Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings