Zucchini Nachos (Gluten Free & Vegan)

I love making nachos, and these zucchini nachos are the perfect way to make a lighter and healthier version. By using zucchini as chips, or at least for half of them, it’s an excellent way to get more veggies in, while still loading on all the toppings.

The zucchini holds up great, and with a quick grill, they will be ready to top with your favorite toppings. Hello, zucchini nachos!


What You’ll Need 

Zucchini. Protects against infection and can help give you relief of aching symptoms from arthritis.

Avocado. Full of healthy fats, avocado also reduces your risk of cardiovascular disease and protects your liver.

Pico De Gallo. Filled with lycopene from the tomatoes and red onion which is high in quercetin, allicin, and chromium. All of which help protect against cancer.

Black Beans. These guys lower cholesterol and provides fiber which will help keep you full.

Cilantro. Loaded with antioxidants and help to decrease your LDL cholesterol.



Print

Zucchini Nachos

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Servings: 1

Ingredients

  1. 1 zucchini

  2. 1/2 avocado

  3. 2 tbsp pico de gallo

  4. 1/2 cup black beans

  5. 2 tbsp cilantro

Instructions

Cut zucchini into rounds, on an angle and grill on a barbeque or a grill pan.

Cook for 3 minutes per side.

Top with black beans, avocado, pico de gallo and cilantro.

Eat immediately!

What are you favourite nacho toppings?

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