Zucchini Nachos
Transform your snacking game with these vibrant and nutritious Zucchini Nachos—a mouthwatering twist on a classic favorite that's perfect for low-carb enthusiasts and veggie lovers alike. Instead of tortilla chips, thinly sliced zucchini rounds serve as the crisp base, baked to perfection and seasoned with a smoky blend of chili powder, cumin, and paprika. Topped with gooey melted cheddar cheese, black beans, diced tomatoes, red onions, and spicy jalapeños, these nachos deliver bold Tex-Mex flavors in every bite. Customize them with creamy avocado, tangy sour cream, and a sprinkle of fresh cilantro for a crowd-pleasing appetizer or light dinner. Quick to prepare and packed with wholesome ingredients, this healthy nacho recipe is sure to become a go-to favorite for game nights and casual gatherings alike!
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Recipe Information
Ingredients
- 3 medium zucchinis
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 0.5 cup black beans (optional, drained and rinsed)
- 0.5 cup diced tomatoes
- 0.25 cup diced red onion
- 1 whole sliced jalapeños
- 0.25 cup sour cream (optional, for topping)
- 1 medium avocado or guacamole (optional, for topping)
- 2 tablespoons chopped cilantro (for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Wash and dry the zucchinis. Slice them into thin, coin-shaped rounds approximately 1/4 inch thick.
In a large mixing bowl, toss the zucchini slices with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
Lay the zucchini slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
Bake the zucchini slices in the preheated oven for 15-18 minutes, flipping them halfway through, until they are tender and slightly crisp around the edges.
Remove the baking sheet from the oven and sprinkle the shredded cheddar cheese evenly over the zucchini rounds.
Optional: Add black beans, diced tomatoes, diced red onion, and sliced jalapeños on top of the zucchini and cheese.
Return the baking sheet to the oven and bake for an additional 2-3 minutes, or until the cheese is fully melted.
Remove from the oven and transfer the zucchini nachos to a serving plate. Add optional toppings like sour cream, avocado or guacamole, and garnish with chopped cilantro.
Serve immediately and enjoy your delicious, low-carb zucchini nachos!
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 2293 mg | 100% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 22.6 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1111 mg | 85% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3047 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
