Zucchini nachos are a fresh, lighter take on the classic Tex-Mex appetizer, swapping crispy tortilla chips for roasted zucchini slices. They deliver all the gooey cheese, seasoned meat, and zesty toppings you crave, but with a fraction of the carbs and a boost of vegetables. This recipe works because the zucchini is roasted just enough to soften and become a sturdy base for the toppings, so every bite is flavorful and satisfying without getting soggy.
Ingredients
- 3 medium zucchini (about 1.5 lb / 680 g), sliced into 1/4-inch rounds
- 1 tbsp olive oil (15 ml)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 lb (225 g) ground beef (or ground turkey)
- 1 tbsp taco seasoning (store-bought or homemade)
- 1 cup (120 g) shredded cheddar cheese (or Mexican blend)
- 1/2 cup (75 g) cherry tomatoes, diced
- 1/4 cup (25 g) sliced black olives
- 1/4 cup (30 g) red onion, finely chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional, for heat)
- 1/2 cup (120 g) sour cream, for serving
- 1/2 cup (120 g) salsa, for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
- In a large bowl, toss the zucchini slices with olive oil, salt, and pepper until evenly coated. Arrange them in a single layer on the prepared baking sheet. Roast for 10 minutes, then flip the slices and roast for another 5 minutes. The zucchini should be tender but still hold their shape. Remove from the oven and set aside.
- While the zucchini roasts, cook the ground beef in a skillet over medium-high heat. Break it up with a spoon and cook until browned and no longer pink, about 5–7 minutes. Drain any excess fat. Stir in the taco seasoning and 2 tablespoons (30 ml) of water. Cook for 1–2 minutes until the liquid is absorbed. (If using ground turkey, cook to a safe minimum internal temperature of 165°F (74°C) per USDA FSIS; for ground beef, cook to 160°F (71°C).)
- Turn the oven to broil. Arrange the roasted zucchini slices on the baking sheet in a single layer, slightly overlapping if needed. Sprinkle the seasoned ground beef evenly over the zucchini, then top with the shredded cheese.
- Broil for 2–3 minutes, until the cheese is melted and bubbly. Watch carefully to prevent burning.
- Remove from the oven and immediately top with diced tomatoes, black olives, red onion, cilantro, and jalapeño slices if using. Serve hot with sour cream and salsa on the side.
Tips
- Don’t skip the initial roasting: This step removes excess moisture from the zucchini, preventing soggy nachos. If you’re in a hurry, you can salt the slices and let them sit for 10 minutes, then pat dry before roasting.
- Use a light hand with toppings: Overloading the zucchini with heavy toppings can make it slide off. Keep the layers even and use a fork to eat them.
- Make it vegetarian: Omit the meat or substitute with black beans or refried beans. If using beans, you don’t need to cook them—just warm them up.
- Storage: Leftover zucchini nachos are best eaten fresh, but you can store them in an airtight container in the fridge for up to 2 days. Reheat in the oven to restore crispness.
Serving Suggestions
Serve zucchini nachos as a main dish for a light dinner, or as an appetizer for game day. They pair well with a side of guacamole, a simple green salad, or a refreshing margarita (for adults of legal drinking age, please drink responsibly). For a heartier meal, add a scoop of Spanish rice or refried beans on the side.
Variations
- Chicken or shrimp: Swap the ground beef for shredded rotisserie chicken or cooked shrimp. If using shrimp, cook until pink and opaque, reaching 145°F (63°C) internally.
- Spicy: Add a drizzle of hot sauce or a pinch of cayenne pepper to the meat, or use pepper jack cheese instead of cheddar.
- Loaded: Add corn kernels, pickled jalapeños, or a dollop of guacamole before serving.
- Breakfast nachos: Top with a fried egg (cook until yolk and white are firm) and crumbled bacon for a fun brunch twist.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator within 2 hours of cooking. They will keep for up to 2 days. To reheat, place the nachos on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. Avoid microwaving, as it will make the zucchini mushy. The sour cream and salsa should be added fresh after reheating.
Frequently Asked Questions
Can I use yellow squash instead of zucchini? Yes, yellow squash works just as well. It has a slightly different texture but will roast similarly.
How do I prevent the zucchini from becoming watery? The key is to roast the slices before adding toppings. This evaporates excess moisture. Also, avoid overcrowding the baking sheet, which can cause steaming.
Can I make this ahead of time? You can roast the zucchini and cook the meat up to a day in advance. Store them separately in the fridge, then assemble and broil just before serving.
Is this recipe gluten-free? Yes, as long as your taco seasoning is gluten-free (check the label). The rest of the ingredients are naturally gluten-free.
What can I use instead of ground beef? Ground turkey, chicken, or a plant-based meat substitute all work well. Adjust cooking times accordingly and check safe internal temperatures (turkey and chicken: 165°F / 74°C; plant-based: follow package instructions).
Can I freeze zucchini nachos? Freezing is not recommended, as the zucchini will become very soft and watery upon thawing. It’s best to enjoy them fresh.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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