Using your garden bounty can be challenging. Here's a recipe that turns sliced zucchini into the classic appetizer...nachos.
Toss the zucchini slices with a little olive oil, salt and pepper, then add a grill...bam! A summer vegetable topped with all your favorite nacho toppings!
Ingredients
- 4 Small Zucchini, Sliced Into 1/4-Inch Rounds
- 3 Tbsp. Olive Oil
- 1/4 Tsp. Salt
- 1/ Tsp.Ground Black Pepper
- 1 Cup Cheddar Cheese, Shredded
- 15 Oz. Can Black Beans, Drained & Rinsed
- 2 Small Tomatoes, Diced
- 1 Large Avocado, Diced
- 1/4 Cup Scallion, Sliced Diagonally
- 1/4 Cup Fresh Cilantro, Chopped
- 1 Small Lime
Directions
- Place the sliced zucchini chips into a large bowl and toss with olive oil. Season with salt and pepper.
- Place zucchini on a grill pan or directly on a hot grill, over medium heat. Grill for 4 to 5 minutes or until zucchini is tender.
- Sprinkle cheese directly over zucchini chips and cook until cheese is melted, about 1 minute.
- Remove zucchini from grill and place on a platter or onto plates.
- Top with black beans, tomatoes, avocado, green onion, cilantro, and a squeeze of fresh lime juice. Serve immediately.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 344g | |
Recipe makes 4 servings | |
Calories 589 | |
Calories from Fat 219 | 37% |
Total Fat 24.82g | 31% |
Saturated Fat 8.3g | 33% |
Trans Fat 0.0g | |
Cholesterol 30mg | 10% |
Sodium 343mg | 14% |
Potassium 1966mg | 56% |
Total Carbs 67.45g | 18% |
Dietary Fiber 18.1g | 60% |
Sugars 6.04g | 4% |
Protein 29.31g | 47% |
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