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In today's health-conscious world, the demand for nutritious and inventive snack options has skyrocketed. As more people seek to incorporate healthier alternatives into their diets, the popularity of creative appetizer recipes continues to flourish. One standout dish that perfectly embodies this trend is Zesty Zucchini Guacamole Boats. This unique recipe not only offers a burst of flavors but also presents a visually appealing option that can cater to various dietary preferences, making it an excellent choice for gatherings, parties, or even just a nutritious snack at home.

Zucchini Guacamole Boats

Discover a deliciously healthy snacking option with Zesty Zucchini Guacamole Boats! This vibrant dish combines the nutritious goodness of zucchini and creamy avocados, creating a delightful and visually appealing appetizer or snack. Perfect for gatherings or a cozy night in, these boats cater to various dietary preferences, including vegan and gluten-free. Packed with flavors from fresh tomatoes, lime, and a hint of spice, they are sure to impress everyone. Enjoy a guilt-free treat that’s as fun to make as it is to eat!
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Ingredients
  

2 medium zucchinis

2 ripe avocados

1 small tomato, diced

1/4 cup red onion, finely chopped

1 small jalapeño, seeded and minced (optional for heat)

2 tablespoons fresh lime juice

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

1/2 teaspoon garlic powder

Tortilla chips (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it reaches the proper temperature for roasting.

    Prepare the Zucchini: Take the zucchinis and cut each one in half lengthwise. Use a spoon to gently scoop out the center of each half, leaving about a 1/4-inch thick border around the edges. This will create a boat shape for your guacamole filling.

      Bake the Zucchini Boats: Arrange the zucchini halves on a baking sheet lined with parchment paper. Lightly brush the insides with olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for approximately 10-15 minutes, until they are tender yet still firm.

        Make the Guacamole: While the zucchini boats are roasting, prepare the guacamole. In a medium-sized bowl, mash the ripe avocados with a fork until smooth. Add in the diced tomato, chopped red onion, minced jalapeño (if using), lime juice, chopped cilantro, garlic powder, and season with salt and pepper. Mix well to combine all the flavors.

          Fill the Zucchini Boats: Once the zucchini boats are roasted, remove them from the oven and allow to cool slightly. Generously spoon the guacamole mixture into each zucchini half, filling them to the brim.

            Final Bake (Optional): If you enjoy warm guacamole, return the stuffed zucchini boats to the oven for an additional 5 minutes to warm them through.

              Serve: After baking, let the zucchini boats cool for a moment before serving. Arrange them on a platter and offer tortilla chips on the side for dipping into the delicious guacamole.

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

                  Presentation Tips: For an eye-catching presentation, garnish each stuffed zucchini boat with a sprinkle of extra cilantro and a lime wedge on the side. Arrange the tortilla chips artistically around the boats for a vibrant display. Enjoy your zesty creation!