Zucchini Nachos

To me, fall is synonymous with football. If you don’t already know, I used to cheer for the Bengals, so tailgating and cheering on my home team with my friends and family is one of my favorite activities. I love the get togethers, the playful competitiveness, and of course the yummy tailgating food. It is incredibly easy to pack on hundreds of mindless calories during football games, so I wanted to experiment with some healthier tailgating alternatives, and warm, delicious, cheesy nachos seemed like a great place to start.

I hit my refrigerator to see what I had to get started, and the zucchini staring back at me gave me a great idea — Skinny Zucchini Nachos! The key for successful zucchini chips is to not cut them too thick or too thin (between 1/8″ – 1/4′”) and to not douse them in oil. Cooking times will vary by thickness and baking pan heaviness. In other words, they demand your attention, so keep an eye on them when baking. They may have to be rotated around the tray to prevent the ones around the edges from burning. If done right, they are a beautiful golden color with a light crunch to go with it. Keep at room temperature until needed and they are best eaten the first day.

Wow your guests at your next tailgating party and let everyone indulge in this healthy dish! Since this recipe only serves 1, multiply the ingredients as necessary for the number of people you’re serving. This recipe is also great with grilled diced chicken or flank steak. Enjoy!

Prep time: 15 minutesCook time: 30 minutesYield: 1 servingServing size: 25 zucchini chips + toppings

Ingredients

Zucchini Chips:
• 1 Tbsp cooking spray or olive oil
• 1 small zucchini, sliced (1/8"-1/4")
• S&P to taste
Nacho Toppings:
• 1/4 cup tomato, diced
• 1/4 avocado (about 3 - 1/2" slices)
• 1/4 Tbsp jalapeno, chopped
• 1 stalk (about 2 Tbsp) green onion, chopped
• 1 Tbsp cilantro
• 1 Tbsp mild shredded cheddar cheese
• 1/5 whole lime, sliced
• 1/4 cup low-sodium black beans, microwaved according to packaged directions

Instructions

1. Preheat oven to 450 degrees.
2. Lightly mist one baking sheet with cooking spray.
3. Slice zucchini into 1/8"-1/4" thick rounds.
4. Arrange evenly on baking sheet and lightly coat the tops with cooking spray.
5. Sprinkle on salt and pepper. Bake zucchini rounds until browned and crisp, about 25 to 30 minutes, flipping each over halfway through. Check on them often, cooking times may vary. Rotate the chips around the baking sheet if needed.
6. Meanwhile, prepare the toppings (except for the beans) with the measurements listed in ingredients. Set aside.
7. When the zucchini chips are ready, take them out and allow them to cool. While you wait, heat the beans.
8. Use a spatula to scoop the zucchini chips up and over to your plate. Layer on the toppings, squeeze on the lime, and dig in!

Nutrition Info and Tips

Per Serving:Calories: 295Fat: 23g
Carbohydrates: 18gFiber: 9gProtein: 8gSugars: 6g
Sodium: 496 mg
Vitamin A: 14 %
Vitamin C: 44 %
Calcium: 11 %
Iron: 12 %
WWP+: 8 points