Thursday, November 7, 2013

Baked Zucchini Nachos

As football season and holidays are in full swing (we count the Super Bowl as a holiday in this house) we have a lot of get togethers with our friends. I tend to make the same thing: dip, dip and more dip. Frankly, I'm tired of it so I decided to change it up. These also gave me a great excuse to use my new simple slicer from Pampered Chef. I was beyond excited.

Sure, they aren't covered in grease or dripping in fat so it'll be hard to convince the boys to eat them, but I guarantee you, once they do they'll be hooked. These will definitely be at my next party. How about yours?

Baked Zucchini Nachos
PREP: 10 minutes           COOK: 20 minutes            READY IN: 30 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 4 zucchini, thinly sliced
  • cooking oil to spray zucchini (I used coconut oil)
  • 1 cup shredded cheese
  • 1 can (14oz) low sodium black beans, rinsed and drained
  • 2 small roma tomatoes, finely chopped
  • 2 green onions, chopped
  • 1/4 cup cilantro
  • 1 large avocado
  • lime juice


  1. Thinly slice zucchini.
  2. Place zucchini on tinfoil covered baking sheet making sure they are evenly spread out. Spray some cooking spray on the zucchini and sprinkle with salt and pepper. Bake for 10 minutes at 425ºF. Turn over and return to the oven for another 10-15 minutes. During the last few minutes sprinkle your cheese on top. Cook until melted. 
  3. Transfer zucchini to serving plate and top with black beans, tomatoes, green onions, cilantro, avocado and squirt a little lime juice on top. Feel free to add your favorite nacho toppings!


   1 zucchini w/ toppings   331 calories  20g fat  26.4g carbs   16g protein   5.8g sugar   

Recipe adapted from Two Peas & Their Pod.

1 comment:

kj555 said...

This is such a great idea!
I'm going to try it for dinner.... yum!


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