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.


Recipe Summary

5 mins
10 mins
5 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

The key to crispy chips is to make sure excess moisture is removed prior to cooking, thin slices that can only be done with a mandolin, and a very light misting of non-stick spray.

Microwaves vary, so if the zucchini slices are not crisp enough after 3 minutes, cook at 10 second intervals until desired crispness is achieved.

Nutrition Facts

321 calories; protein 16.4g; carbohydrates 18g; fat 20.2g; cholesterol 59.3mg; sodium 1742.9mg. Full Nutrition