It’s no secret that I have a major obsession with Mexican food. I’m always trying to think up new ways to make Mexican food so when I saw this recipe for Grilled Zucchini Nachos from one of my favorite food blogs, Two Peas and Their Pod, I knew I had to try to make my own version. They were cheesy, spicy, delicious, and even healthy! I highly recommend you pick up some zucchini (from your garden, your local farm stand, the grocery store, anywhere will do!) and make these zucchini nachos this weekend!
Then grill it! I used a George Foreman Grill but any old grill will do.
Spread them on baking sheet and cover with cheese. I used some spicy pepper jack but you can use anything you have on hand.
Add some shredded chicken, corn, and more cheese (after all, nachos without cheese are an oxymoron, I used Monterey Jack for the top layer). If I had had any black beans when I made these I would have thrown them on too.
Bake them in the oven until the cheese is melted.
Top with lots of fresh salsa and cilantro and squeeze some lime juice over the top (the flavor kind of reminds me of hint of lime chips, which are some of my favorite).
Serve up with some sour cream and guacamole as desired.
2 zucchinis – sliced 1/4″ thick
8 oz pepper jack cheese (or a mix of pepper jack and monterey jack) – shredded
1 chicken breast – shredded (I used this recipe)
1 ear of corn – cut off the cob
1 cup fresh salsa
fresh cilantro – for serving
sour cream (optional for serving)
guacamole (optional for serving – try this recipe)
– Grill the zucchini until tender then spread in a single layer on a baking sheet
– Sprinkle with shredded cheese, chicken, and corn
– Place under the broiler for a few minutes until the cheese is melted
– Top with fresh salsa and serve with sour cream and guacamole as desired