I could probably eat Mexican food all day, every day. It’s the chips that really get you, though, so I set out to develop a quick-and-easy nacho recipe that doesn’t use chips. Instead, I used my favorite substitute for most things: zucchini!
In this recipe, I use a delicious raw cheddar cheese to create a traditional nacho dish. If you’re sensitive to dairy or can’t source a high-quality cheese, this recipe can be easily made sans-cheese. In fact, you can subtract or add any ingredients you like; substitute chicken or bison for the beef, and choose any veggies you prefer.
- 2 zucchini, sliced in rounds
- sea salt & freshly ground black pepper
- 1 Tbsp. coconut oil
- 1 cup raw cheddar cheese
- 1 lb. ground beef
- 1 Tbsp. chili powder
- ¼ tsp. cayenne pepper
- ½ tsp. cumin
- ½ tsp. garlic salt
- 1 can refried black beans
- ½ cup cilantro, chopped
- 1 cup grape tomatoes, halved
- 1 avocado, diced
- Preheat oven to 250 degrees.
- Heat coconut oil in a large skillet over medium heat. Add zucchini slices, salt and pepper, and cook, stirring occasionally, until tender. Once tender, transfer to a parchment-lined baking sheet and sprinkle with cheddar cheese. Bake in the oven for 5 minutes, or until cheese is melted.
- Meanwhile, turn the heat to high and add ground beef to the skillet, breaking up any large lumps. Add chili powder, cayenne pepper, cumin, and garlic salt and cook until meat is browned. Remove from heat.
- Heat black beans in a saucepan over low heat, stirring occasionally, for about 10 minutes or until beans are warmed through.
- Remove zucchini from the oven and transfer to 4 plates. Top with ground beef, beans, avocado, tomatoes, and cilantro.
I hope you enjoy this recipe and if you share your creation on Instagram, don’t forget to tag @parisinutrition!