Everybody loves nachos, right? Well here’s a healthy twist to a time-tested recipe that is sure to please everyone. The only chips used in this recipe are zucchini chips. (Yes I’m still peddling zucchini in my recipes.)
If you are a nachos purest, you may have to adjust your thinking about this recipe. Consider it an adventure. If we didn’t broaden our culinary tastebuds sometimes, we might still all be eating macaroni and cheese out of a box. One of our good friends who is 86 still loves macaroni and cheese so I know it can be a lifelong favorite. Before you start a nasty email to me proclaiming your love of macaroni and cheese, just know that I’m not saying we need to eliminate our childhood favorites, just consider leaping out of the norm once in a while. (Are we still friends?)
And if you HAVE to, you can add a basket of tortilla chips on the side to scoop up this vegetable goodness.
I’m definitely having fun with the mandolin this summer, slicing, zoodling, and julienning vegetables up.
Did I ever mention that my hubby plays the mandolin – the string instrument? He actually plays a few string instruments. When we got married, he moved in with his musical instruments (12 string guitar, a 6-string guitar, banjo, and mandolin) and his sports gear (baseball, hockey, scuba diving equipment, snow skis). I moved in with tap shoes, skis, surf board, an accordion, and a guitar. Well, we needed a two bedroom apartment just to store all this stuff.
Back to my point, my hubby does play very lovely tunes on the mandolin. I keep him away from my kitchen mandolin so he doesn’t slice off any fingers. 🙂
Brush the zucchini slices with olive oil and season.
Grilled zucchini waiting for the rest of the ingredients to join the flavor party.
Chop nacho ingredients.
Rinse and drain black beans.
Let the layering begin.
And we’re done! A fork is necessary to enjoy these.
Here’s the recipe:
Grilled Zucchini Nachos
- 1 small to medium sized zucchini, sliced rounds about 1/4 inch thick
- 1 cup cheddar cheese, shredded
- 1/2 can black beans, rinsed and drained
- 1 medium tomato, chopped
- 1/2 large avocado, chopped
- 1/4 cup red onion, chopped (can substitute green onions)
- 2 generous teaspoons fresh cilantro, finely minced
- Juice from one lime (or lemon)
- Olive oil for brushing on zucchini chips
- Salt and pepper to taste
- Brush zucchini chips with olive oil, and season with salt and pepper.
- Cook zucchini on the stovetop in a cast iron pan or on the BBQ until crisp tender.
- Remove zucchini from the pan or grill and place on a platter. Sprinkle cheese on top of warm zucchini.
- Chop tomatoes, avocado, onions, and cilantro.
- Layer vegetables and black beans over zucchini and season with lemon or lime juice and more salt and pepper if needed.
NOTE: You can cook the zucchini chips longer and turn them into crisp chips if you prefer. Here’s how I make them: Zucchini chips.