Zucchini Nachos

Hi There.

Happy Saturday!  We have spent our Saturday running (ran 7 miles Friday morning, 5 miles Friday evening, and 6 miles this morning.  Insert {exhausted}!), going to the farmers market, picking produce from our garden, and hooking up an upright freezer that we scored for a very reasonable price. 


Our first tomato harvest about 1 week ago. This week there was lots more of everything, including basil, and 3 huge buttercup squash (a winter squash variety). It won’t be long before we have eggplant, jalapeno, and red peppers!

I am sure I have said this before, but I am going to say it again.  We have had SOOO much zucchini.  I have shredded and froze it, grilled it, dehydrated it into chips, and made these AMAZING nachos! 


we ate **TWO** platters this size

A couple Sunday’s ago, Jake and I were feeling pretty burnt out on our Zult’s meal plan but were also exhausted from busy weekend and didn’t want to do much cooking.  We had zucchini and  tomato’s a-plenty and decided this recipe would be the perfect low maintenance meal we were looking for.

Jake was a little skeptical at first but after the first bite he was sold. I mean, we ate TWO PLATTERS of these babies! Thanks to Two Peas and Their Pod for the recipe inspiration.

Zucchini Nachos (served two but we were ravenous!)

6 Zucchini

Cheddar Cheese

Olive oil

1 can black beans

1 pint cherry tomato

Green Onion

Smoked salt (or regular salt)

  1. Slice zucchini into at least 1/4 inch thick slices (we found the thicker the better!)
  2. Brush slices with a small amount of olive oil and a sprinkle of smoked salt
  3. Grill on the barbie flipping once (I think we flipped at about the 5 minute mark – you don’t want them too soft).
  4. Once zucchini is grilled put them on the platters and immediately top with shredded cheddar cheese. Layer zucchini, cheese, zucchini, cheese if needed.
  5. Top with toppings of your choice – we choose cherry tomato, black beans, green onion, and greek yogurt.  Options are endless – chicken, avocado, ground beef, refried beans, chili’s, pickled jalapeno…

We served ours with a side of cherry’s and Juanita’s chips (our fav) but, honestly, I maybe ate two of them. 



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