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In the realm of healthy eating, few dishes are as versatile and appealing as zucchini boats. These delightful vessels not only serve as a nutritious alternative to traditional starches but also offer a canvas for a variety of delicious fillings. Among the myriad of possible combinations, Zesty Zucchini Guacamole Boats stand out for their refreshing flavors and creamy textures. This dish combines the best of both worlds, merging the lightness of zucchini with the rich, satisfying taste of guacamole, making it a perfect choice for anyone looking to indulge without guilt.

Zucchini Guacamole Boats

Discover a healthy twist on fun finger food with Zesty Zucchini Guacamole Boats! These tasty snacks feature zucchini filled with creamy guacamole and fresh ingredients like tomatoes, onions, and jalapeños, making them both nutritious and satisfying. Perfect for parties or a light lunch, they offer a low-carb alternative to traditional dishes. Easy to make and packed with flavor, these zucchini boats are sure to impress everyone at your table!
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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)

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: Start by preheating your oven to 400°F (200°C).

    Prepare the Zucchini: Cut the zucchinis in half lengthwise and scoop out the center using a spoon, leaving about 1/4-inch border. This creates a boat-like shape for the filling.

      Bake the Zucchini Boats: Place the zucchini halves on a baking sheet lined with parchment paper. Lightly brush with olive oil, season them with salt and pepper, and roast in the preheated oven for about 10-15 minutes until slightly tender.

        Make the Guacamole: While the zucchini is roasting, prepare the guacamole. In a medium bowl, mash the ripe avocados using a fork until smooth. Stir in the diced tomato, red onion, jalapeño (if using), lime juice, cilantro, garlic powder, and season with salt and pepper to taste.

          Fill the Zucchini Boats: Once the zucchini has finished roasting and has cooled slightly, generously fill each zucchini half with the guacamole mixture.

            Final Bake (Optional): If you prefer your guacamole warm, return the stuffed zucchini boats to the oven and bake for an additional 5 minutes.

              Serve: Remove them from the oven (if you baked them again), let them cool slightly, and serve with tortilla chips on the side for dipping.

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