Tis' the season for Zucchini! Whether you're hitting the grocery store, garden, or Farmer's Market, this is a tasty way to take in some nutrients. Zucchini's are super high in folate, potassium, and Vitamin C. This tasty healthier alternative will hit the spot, and not the waistline!
Zucchini Nacho's
Ingredients - Single Serving:
*for a larger portion, simply double the recipe.
1.5 oz. Taco Meat (see below for a super tasty low-sodium homemade mix)
1 small Zucchini
1.5 oz. Shredded Cheese
1/2 cup Chopped Bell Peppers
2 tbsp Green Onion (Scallions)
2 tbsp Pickled Jalapenos
2 tbsp Black Olives
1/4 cup Cherry Tomatoes (Chopped)
1/4 cup Salsa
1/4 cup Plain Greek Yogurt
2 tbsp Guacamole
Directions:
1. Heat oven to 375 degrees F.
Chop zucchini in 1/4 inch slices
2. Layer Zucchini on a perforated baking sheet (you can stack/overlap them)
3. Sprinkle with taco meat, peppers, jalapenos, onion, and tomatoes. Top with cheese.
4. Place in oven on bake for approximately 4-7 minutes. Keep an eye on the zucchini (you don't want them to get soggy, but to maintain their original size).
5. Turn the oven to broil for 30 - 90 seconds to brown the cheese
6. Remove from the oven and top with Salsa (or Pico De Gallo), Guacamole, and Plain Greek Yogurt. (I also like to sprinkle a little bit of French's Crispy Jalapeno's from Costco... my guilty pleasure!)
Note: You may want to eat these with a fork... they get a little messy, but still hit the spot for that southern, mexi taste with no gluten, corn, or guilt!
And Here's that DIY Taco Seasoning. (It's a little spicy, but super low sodium!)
Mix together:
1 Tbsp. Chili Powder
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Crushed Red Pepper Flakes
1/4 tsp. Dried Oregano
1/2 tsp. Paprika
1 1/2 tsp. Ground Cumin
1 tsp. Sea Salt
1 tsp. Black Pepper (optional)