I had a few giant zucchinis from my garden this year and I needed to get creative in uses for them in the kitchen. On Friday night it was a nacho and movie night. A kind of rainy evening on the West Coast so I decided to try using zucchinis instead of nacho chips. Although not crunchy like tortilla chips, these were delicious and satisfying with all the toppings. We had left over toppings so I made them again a few days later ...they were so delicious I had to share them here!
Fully Loaded Zucchini Nachos: (4)
Ingredients:
- 1 Large zucchini (or 2 medium)
- 1 1/2 cups Mozzarella cheese
- Goat cheese (optional)
- 1/2 Corn
- 1/2 Olives
- 1/2 Red and 1/2 yellow pepper
- 1/2 Onion
- 1/2 Jalapeno pepper diced (optional)
- Black beans (1/2 can)
- Ground beef 200g (optional)
- Olive oil
Garnish: (Optional)
- cilantro
- avocado
- salsa
- sour cream
- green onion (diced)
*Add whatever you love on your nachos!
Step #1
Cut zucchini in 1/4 inch slices (my zucchini was giant so I quartered them as they were too big). You can either bake the zucchini at 400degrees until brown or fry them in a pan. I used a little canola oil in a non- stick pan and browned each side of the zucchini on medium high for approximately 4 minutes a side. Pile them onto a pan lined with tin foil (for easy clean up)
Step #2 Meanwhile prepare all the toppings. Grate cheese, open cans and chop onion and peppers, dice jalapenos (*be careful when handling these. Either use latex gloves or make sure you wash your hands after!)
Step #3 Sprinkle 1/2 cheese and then add all of your toppings.
Step #4 Sprinkle the rest of the cheese on top and goat cheese
Step #5 Bake at 375 or 425 degrees for approximately 15 minutes (until brown). Broil for the last minute to really brown the cheese.
Step #6 Garish with cilantro and avocado (add whatever favourite nacho toppings. e.g. sour cream, green onion, salsa!)
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