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In a world where nachos often mean greasy chips piled high with heavy toppings, Zesty Zucchini Sheet Pan Nachos offer a refreshing and nutritious twist. This vibrant dish combines the goodness of fresh vegetables with classic nacho flavors, making it a perfect choice for healthy snacking, entertaining guests, or even a light meal. With zucchini standing in for traditional tortilla chips, this recipe caters to those looking for a guilt-free indulgence while still satisfying cravings for something cheesy and delicious.

Zucchini Sheet Pan Nachos

Discover a fresh and nutritious twist on a classic favorite with Zesty Zucchini Sheet Pan Nachos! This vibrant dish replaces traditional tortilla chips with zucchini, creating a guilt-free snack that's packed with flavor. Enjoy the crunchy base topped with black beans, corn, fresh veggies, and melted cheese for a delightful bite. Perfect for gatherings or a light meal, these nachos combine health and taste effortlessly, making them a must-try for anyone craving a healthier option.
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Ingredients
  

2 medium zucchinis, sliced into thin rounds

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 cup black beans, drained and rinsed

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

1 cup cherry tomatoes, halved

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

1/2 jalapeño, sliced (optional, for heat)

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Zucchini: In a large bowl, toss the zucchini rounds with olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.

      Arrange on Sheet Pan: Spread the zucchini slices in a single layer on a large rimmed baking sheet. They should overlap slightly, but avoid crowding the pan.

        Bake Zucchini: Bake the zucchini in the preheated oven for about 10-12 minutes, or until they start to soften and slightly caramelize.

          Add Toppings: Remove the baking sheet from the oven and sprinkle the black beans, corn, cherry tomatoes, and jalapeño slices evenly over the zucchini.

            Cheese Layer: Generously top with shredded cheese, covering the vegetables well.

              Final Baking: Return to the oven and bake for an additional 8-10 minutes, or until the cheese is melty and bubbly.

                Garnish & Serve: Once out of the oven, let cool for a minute. Garnish with fresh cilantro. Serve hot with sour cream or Greek yogurt on the side and lime wedges for squeezing over the top.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings