Zucchini Nachos Recipes

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ZUCCHINI FRY NACHOS



Zucchini Fry Nachos image

Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks and then dress them up with all the fixings.

Provided by Food Network Kitchen

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 15

Nonstick cooking spray
1/2 cup all-purpose flour
Kosher salt
3 large eggs, beaten
2 1/2 cups panko breadcrumbs (See Cook's Note)
1 pound zucchini (2 to 3 small to medium zucchini), cut into 1/4-inch-thick rounds
1 1/2 cups shredded Mexican-blend cheese (about 4.5 ounces)
1/4 cup sliced pickled jalapenos
1/2 cup sour cream
1 cup pico de gallo or salsa
1 small avocado, diced
1 radish, thinly sliced
A small handful cilantro leaves and tender stems
A small handful cilantro leaves and tender stems
1 lime, quartered

Steps:

  • Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
  • Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs and 3/4 teaspoon salt in a third large plastic bag.
  • Add about a half of the zucchini rounds to the flour, and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
  • Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.
  • Lower the oven to 350 degrees F and let the baking sheet cool for a few minutes. Remove the rack from one of the baking sheets and line the baking sheet with foil. Slide the baked zucchini onto the baking sheet and scatter the cheese and jalapenos on top. Bake until the cheese melts, about 10 minutes. Thin the sour cream out with a little water, until it's pourable, and drizzle over the nachos. Then garnish with the pico de gallo, avocado, radish and cilantro. Serve with lime on the side.

ZUCCHINI NACHOS



Zucchini Nachos image

Check out this easy low-carb recipe for zucchini nachos from Delish.com.

Categories     Zucchini Nachos     low carb nachos     low carb recipe     vegetable nachos     healthy nachos     superbowl nachos     healthy appetizer

Yield 8

Number Of Ingredients 12

3 large zucchini, sliced into 1/2" rounds
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 jalapeños

Steps:

  • Preheat oven to 400°. 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.
  • Keep zucchini rounds on the baking sheet 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.
  • Top zucchini nachos with avocado, pico de gallo and pickled jalapeños.

ZUCCHINI NACHOS



Zucchini Nachos image

Zucchini nachos are the veggie based treat that gets crispy, cheesy, and piled high with zesty beef...or as many other toppings as you like.

Provided by Lindsey Hyland

Categories     Appetizer

Time 25m

Number Of Ingredients 11

4 Large Zucchini ((note 1))
1 Tablespoon Avocado or vegetable oil
Kosher Salt
Pepper
Buffalo chicken nachos ((see note 2))
keto carnitas
Cheese: cotija, cheddar, pepper jack (shredded)
Herbs: scallions or cilantro
Salsa
Avocado
Sour Cream

Steps:

  • Prep. Preheat oven to 400 F and line 2 baking sheets with parchment paper.
  • Chips. Cut zucchinis into 1/2" slices and toss in vegetable oil (1 tablespoon). Lay zucchini slices in a single layer on the prepared baking sheets, and sprinkle with salt and pepper. Bake in preheated oven for 5 minutes (this will slightly cook the veggies, but still allow them to be sturdy enough to scoop up the toppings). Remove pan, and crank the oven up to broil.
  • Toppings. Cover zucchini chips with your chosen nacho toppings. Make sure to add the cheese last so it melts on top, and wait to add the fresh herbs. Broil your nachos for about 5 minutes -- watch carefully here, you just want the cheese to melt.
  • Serve + enjoy! Remove from oven and top with fresh herbs and avocado. Serve warm, and enjoy!

Nutrition Facts : Calories 43 kcal, Carbohydrate 4 g, Protein 2 g, Fat 3 g, SaturatedFat 18 g, Sodium 1013 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

ZUCCHINI NACHOS



Zucchini Nachos image

Provided by Hungry Girl

Categories     Recipes for Sides, Starters & Snacks

Number Of Ingredients 9

1/4 cup fat-free refried beans
1/2 tsp. taco seasoning
8 oz. (about 1 medium) zucchini, sliced into 1/4-inch coins
Dash salt
2 tbsp. shredded reduced-fat Mexican-blend cheese
2 tbsp. salsa
2 tbsp. light sour cream
2 tbsp. chopped scallions
Optional topping: jalapeño slices

Steps:

  • Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
  • In a small bowl, mix beans with 1/4 tsp. taco seasoning.
  • Lay zucchini coins on the baking sheet, and sprinkle with salt and remaining 1/4 tsp. taco seasoning.
  • Bake until slightly tender, about 10 minutes, flipping halfway through.
  • Move zucchini coins to the center of the sheet, and top with seasoned beans and cheese.
  • Bake until cheese has melted, about 3 minutes.
  • Top with salsa, sour cream, and scallions.

Nutrition Facts : Calories 191

ZUCCHINI CHIP NACHOS



Zucchini Chip Nachos image

Try something different with that zucchini in your crisper by turning it into nachos. After all, why should tortilla chips have all the fun? Top with salsa, if desired.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 10m

Yield 2

Number Of Ingredients 7

1 large zucchini, sliced
cooking spray
1 (1 ounce) package taco seasoning mix
2 tablespoons sliced black olives
2 tablespoons chopped red onion
8 slices pickled jalapeno pepper
1 cup shredded Cheddar cheese

Steps:

  • Trim ends of zucchini; use a mandoline on the thinnest setting to cut zucchini into 1/8-inch slices. Place slices on a plate lined with paper towels, top with additional paper towels, and press down to remove excess moisture.
  • Place zucchini slices on a cutting board and lightly mist with cooking spray. Turn slices over and sprinkle with taco seasoning; lightly mist this side with cooking spray as well. Place slices seasoned-side up on a microwave-safe plate, making sure none are overlapping. Cook in the microwave on high power for 2 minutes and 30 seconds. Carefully flip slices over and cook 30 seconds more. Repeat with remaining zucchini.
  • Divide chips between 2 microwave-safe plates. Add black olives, red onion, jalapeno peppers, and Cheddar cheese. Microwave on high power until cheese is melted, about 30 seconds.

Nutrition Facts : Calories 320.9 calories, Carbohydrate 18 g, Cholesterol 59.3 mg, Fat 20.2 g, Fiber 2.6 g, Protein 16.4 g, SaturatedFat 12.1 g, Sodium 1742.9 mg, Sugar 6.3 g

ZUCCHINI NACHOS



Zucchini Nachos image

This is a great way to serve zucchini as a side dish, or you can add some chicken for a main dish. It calls for cream of celery soup, but you can experiment with other soups such as cream of chicken or some of the southwest cream flavor soups Campbell's has now.

Provided by Pam-I-Am

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

4 -5 cups zucchini, sliced
1 small onion, diced
2 tablespoons chili peppers (canned or chopped)
1 tablespoon butter
1 (10 ounce) can cream of celery soup
8 ounces monterey jack cheese, shredded
2 cups nacho cheese flavor Doritos, crushed (or tortillia chips)
salt and pepper

Steps:

  • Preheat oven to 350°F Spray a 2-quart casserole dish or deep pie dish with Pam spray.
  • Slice enough Zucchini to fill the dish, about 4-5 cups.
  • In a sauce pan sauté 1 medium onion in butter. When onions are clear, place them on top of the zucchini.
  • Next, place the two tablespoons of chilis on top of the onion.
  • Put the cream of celery soup (or soup of your choice) in a small bowl. In same bowl, place the grated cheese and mix together.
  • Spread the soup/cheese mixture on top of the zucchini.
  • Place in preheated oven and bake at 350°F for 45-50 minutes, covered with foil.
  • Uncover the last 5 minutes and add the coarsely crushed Doritos on top. (the 2 cups of Doritos will crush down to about 1 cup). Be careful to not let the Doritos burn on top.
  • Remove from oven and let cool for about 5 minutes and serve.

Nutrition Facts : Calories 218.9, Fat 16.3, SaturatedFat 9.4, Cholesterol 46, Sodium 595, Carbohydrate 7.6, Fiber 1.4, Sugar 2.8, Protein 11.6

ZUCCHINI NACHOS



Zucchini Nachos image

These low-carb nachos use zucchini slices in place of tortilla chips and ground chicken instead of beef as a healthier alternative to traditional nachos. Ground turkey also works well. You'll never miss the chips! Feel free to use your favorite toppings.

Provided by France C

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 1h30m

Yield 6

Number Of Ingredients 17

2 medium zucchini
½ teaspoon salt
1 tablespoon olive oil
½ medium onion, finely chopped
1 pound lean ground chicken
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon oregano
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
½ cup low-fat sour cream
½ cup pico de gallo
1 jalapeno pepper, thinly sliced
3 green onions, green parts chopped

Steps:

  • Cut zucchini into 1/4-inch slices using a mandoline slicer. Place slices in a colander, sprinkle with salt, and toss to coat. Let drain for 30 minutes. Place slices on a clean kitchen towel and pat dry.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper.
  • Heat oil in a skillet over medium-high heat. Add onion and saute until translucent, 2 to 3 minutes. Add chicken and cook until lightly browned, breaking meat up into small crumbles, 5 to 6 minutes. Drain and discard any accumulated liquid.
  • Return skillet to low heat and stir in chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm.
  • Place zucchini slices on the prepared baking pan in a single layer.
  • Bake in the preheated oven for 5 minutes.
  • Remove zucchini from oven and top with chicken mixture and shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, 2 to 3 minutes more.
  • Top nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.

Nutrition Facts : Calories 310.8 calories, Carbohydrate 6.5 g, Cholesterol 91.3 mg, Fat 18.4 g, Fiber 1.4 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 796 mg, Sugar 2.9 g

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