Zucchini Fry Nachos
Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks and then dress them up with all the fixings.
Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks and then dress them up with all the fixings.
- 1/2 cup all-purpose flour
- 1/2 cup sour cream
- kosher salt
- nonstick cooking spray
- 1 lime quartered
- 3 large eggs beaten
- 1 small avocado diced
- 1 radish thinly sliced
- 2 1/2 cups panko breadcrumbs (see cook's note)
- 1 pound zucchini (2 to 3 small to medium zucchini), cut i
- 1 1/2 cups shredded mexican-blend cheese (about 4.5 ounces)
- 1/4 cup sliced pickled jalapenos
- 1 cup pico de gallo or salsa
- a small handful cilantro leaves and tender stems
- a small handful cilantro leaves and tender stems
- Carbohydrate 12.7989866770354 g
- Cholesterol 217.106250004739 mg
- Fat 11.769570001587 g
- Fiber 2.85041660295004 g
- Protein 8.49623000166995 g
- Saturated Fat 3.36006083426152 g
- Serving Size 1 1 to 8 serving (196g)
- Sodium 236.268450173547 mg
- Sugar 9.9485700740854 g
- Trans Fat 1.27591166678424 g
- Calories 185 calories
Step-by-step
- Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
- Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs and 3/4 teaspoon salt in a third large plastic bag.
- Add about a half of the zucchini rounds to the flour, and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
- Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.
- Lower the oven to 350 degrees F and let the baking sheet cool for a few minutes. Remove the rack from one of the baking sheets and line the baking sheet with foil. Slide the baked zucchini onto the baking sheet and scatter the cheese and jalapenos on top. Bake until the cheese melts, about 10 minutes.
- Thin the sour cream out with a little water, until it's pourable, and drizzle over the nachos. Then garnish with the pico de gallo, avocado, radish and cilantro. Serve with lime on the side.
Zucchini Fry Nachos: A Healthier Twist on a Classic
Let's be honest, nachos are amazing. That crispy, salty crunch of the tortilla chips, the gooey melted cheese, the vibrant toppings...it's a culinary masterpiece of comfort food. But sometimes, we crave that satisfying nacho experience without the guilt of a mountain of carbs. That's where my Zucchini Fry Nachos come in!
I've always loved experimenting in the kitchen, finding ways to make healthier swaps without sacrificing flavor. This recipe is a perfect example of that. Instead of traditional tortilla chips, we're using zucchini, sliced into rounds and then breaded and baked to crispy perfection. The result? A lighter, healthier alternative that still delivers all the deliciousness of nachos.
The process of making these zucchini nachos is surprisingly simple. You start by slicing the zucchini into relatively even rounds. Then, it’s a simple breading process—flour, egg, and panko breadcrumbs. Make sure you don't overload the breading, or the zucchini won't crisp up as nicely. A light coating is key!
Baking the zucchini rounds is the next step, and it's where the magic happens. The oven transforms these simple zucchini slices into wonderfully crunchy, golden-brown discs. The slight sweetness of the zucchini complements the savory toppings perfectly. The baking process is straightforward. However, ensuring the oven is at the right temperature and that you rotate the baking sheets halfway through is important to achieve even browning.
Once the zucchini is baked to perfection, it's time to assemble your nachos. I love using a Mexican cheese blend, but you can experiment with your favorite cheese. A sprinkle of pickled jalapeños adds a nice spicy kick, while the pico de gallo brings freshness and acidity. And, of course, no nacho is complete without a dollop of creamy sour cream, a few slices of avocado and some fresh cilantro!
The beauty of this recipe lies in its versatility. Feel free to adjust the toppings to your liking. Love extra spice? Add more jalapeños or a dash of your favorite hot sauce. Want a vegetarian option? Skip the sour cream and opt for a plant-based alternative. The possibilities are endless!
These Zucchini Fry Nachos are a fantastic appetizer or a light meal. They’re perfect for a casual get-together with friends, a family movie night, or even a simple weeknight dinner. They're surprisingly filling and satisfying, leaving you feeling good about indulging in a delicious, healthier take on a classic.
So, ditch the guilt and embrace the deliciousness of Zucchini Fry Nachos! You won’t be disappointed.
Ingredients:
- 1/2 cup all-purpose flour
- 1/2 cup sour cream
- kosher salt
- nonstick cooking spray
- 1 lime quartered
- 3 large eggs beaten
- 1 small avocado diced
- 1 radish thinly sliced
- 2 1/2 cups panko breadcrumbs
- 1 pound zucchini (2 to 3 small to medium zucchini), cut into rounds
- 1 1/2 cups shredded Mexican-blend cheese
- 1/4 cup sliced pickled jalapeños
- 1 cup pico de gallo or salsa
- a small handful cilantro leaves and tender stems
Preparation Time: 20 minutes
Cooking Time: 35-40 minutes
