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.

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Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

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

Directions

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.

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  • 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
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