Nachos are one of my favorite bar-foods. They’re delicious and so easy…I just wish they were healthier. Well, in this recipe, I’ve swapped the tortilla chips for thinly sliced zucchini in order to get some veggies in and decrease the calorie count. Enjoy!
3 medium zucchinis
Cheese—I used Mexican blend
Black beans, rinsed and drained
Rotisserie chicken (or any precooked protein)
Preheat oven to 400.
Rinse and dry zucchini. Slice into chips.
Toss zucchini with olive oil, salt, and pepper.
Place zucchini on a pan lined with foil. Do not overlap.
Cook for 35 minutes, flipping over halfway through if you’re feeling adventurous—I wasn’t.
While zucchini is cooking, prep the toppings. I used cheese, black beans, and rotisserie chicken but feel free to add anything else that inspires you (onions, corn, salsa).
Deseed the avocados and smash with lime juice, salt, and pepper. Place in fridge to chill.
Once the zucchini is done, take the pan out of the oven and push the chips to one side. Add toppings and place back into the oven for five minutes.
Remove and plate with guacamole.
Enjoy as a side dish or main course!