Thursday, August 17, 2017

Friday Food: Zucchini Nachos

Thanks to a colleague we got a couple zucchini.  Now that isn't much of a story except when these 3 zucchini could feed us for two weeks and we might still have some left over.  They were gigantic.  So, Kelley in her ongoing search for new recipes found this one via  We are definitely going to give it a shot because it looks awesome but we also have to use the zucchini up.  Check it out.

-3 large zucchini, sliced into 1/2" rounds (or one gigantic one)
-1 tsp. cumin
-1/4 tsp. chili powder
-1/4 tsp. smoked paprika
-Kosher salt
-Freshly ground black pepper
-1 1/2 c. shredded cooked chicken
-1 c. shredded Monterey jack
-1/2 red onion, chopped
-1 avocado, cubed
-Pico de Gallo
-Pickled jalapeƱos

The Game Plan: 

  1. Preheat oven to 400degF.  Place sliced zucchini on a large baking sheet in a single layer.  Toss with olive oil, cumin, chili powder and paprika then season with salt and pepper.  Bake until slightly tender, 5 minutes.
  2. Keep zucchini rounds on the baking sheets and top with shredded chicken, Monterey jack and red onion.  Bake until the cheese is melty and the chicken is warmed through, about 10 more minutes.
  3. Top zucchini nachos with avocado, pico de gallo and pickled jalapeƱos. 

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