Try something different with that zucchini in your crisper by turning it into nachos. After all, why should tortilla chips have all the fun? Top with salsa, if desired.
Ingredients
- zucchini: 1 piece (sliced)
- cooking spray:
- taco seasoning mix: 1 pack (1 ounce pack)
- black olives: 2 Tbsp (sliced)
- red onion: 2 Tbsp (chopped)
- slices pickled jalapeno pepper: 8 piece
- cheddar cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Trim ends of zucchini; use a mandoline on the thinnest setting to cut zucchini into 1/8-inch slices. Place slices on a plate lined with paper towels, top with additional paper towels, and press down to remove excess moisture.
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Place zucchini slices on a cutting board and lightly mist with cooking spray. Turn slices over and sprinkle with taco seasoning; lightly mist this side with cooking spray as well. Place slices seasoned-side up on a microwave-safe plate, making sure none are overlapping. Cook in the microwave on high power for 2 minutes and 30 seconds. Carefully flip slices over and cook 30 seconds more. Repeat with remaining zucchini.
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Divide chips between 2 microwave-safe plates. Add black olives, red onion, jalapeno peppers, and Cheddar cheese. Microwave on high power until cheese is melted, about 30 seconds.
