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In the realm of culinary creativity, few dishes capture the attention and delight of health-conscious food lovers quite like Zesty Zucchini Guacamole Boats. This vibrant recipe presents a delightful twist on traditional guacamole, transforming it into a visually appealing and nutritious masterpiece. The combination of creamy avocado, fresh vegetables, and tender zucchini creates a satisfying dish that serves not only as a healthy snack but also as an impressive appetizer for gatherings, parties, or casual weeknight meals.

Zucchini Guacamole Boats

Discover a tasty and healthy twist on guacamole with Zesty Zucchini Guacamole Boats. These vibrant zucchini halves are filled with creamy avocado, fresh veggies, and zesty flavors, creating a nutritious snack or appetizer. Perfect for gatherings or weeknight meals, this dish is low in calories yet high in essential nutrients. Enjoy the heart-healthy benefits of avocados alongside the refreshing crunch of zucchini, making it an irresistible and guilt-free indulgence for any occasion.
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Ingredients
  

2 medium zucchinis

2 ripe avocados

1 small tomato, finely diced

1/4 cup red onion, finely chopped

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

2 tablespoons fresh lime juice

1/4 cup fresh cilantro, chopped

Salt and black 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 prepare for roasting the zucchini.

    Prepare the Zucchini: Take the zucchinis and cut them in half lengthwise. Carefully scoop out the center flesh with a spoon, leaving about a 1/4-inch border around the edges to create a sturdy boat for the filling.

      Bake the Zucchini Boats: Arrange the hollowed zucchini halves on a baking sheet lined with parchment paper. Give them a light brush with olive oil and sprinkle them with salt and black pepper. Roast them in the preheated oven for approximately 10-15 minutes, or until they become slightly tender.

        Make the Guacamole: While the zucchini is roasting, prepare the guacamole filling. In a medium mixing bowl, mash the ripe avocados with a fork until you achieve a smooth and creamy consistency. Incorporate the diced tomato, chopped red onion, minced jalapeño (if using), fresh lime juice, chopped cilantro, garlic powder, and season to taste with salt and black pepper. Mix everything well to combine the flavors.

          Fill the Zucchini Boats: Once the zucchini has roasted and is cool enough to handle, take each half and generously spoon in the guacamole mixture, filling it to the top.

            Final Bake (Optional): If you enjoy warm guacamole, return the filled zucchini boats to the oven and bake for an additional 5 minutes until heated through.

              Serve: Once done baking (if you chose the second bake), remove the zucchini boats from the oven. Let them cool slightly before serving. Pair with tortilla chips on the side for an enjoyable dipping experience.

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

                  Presentation Tips: For an appealing presentation, place the zucchini boats on a colorful platter and sprinkle extra cilantro on top as a garnish before serving.