Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Zucchini Chip Nachos Recipe
Zucchini chip nachos try something different with crisper zucchini by turning it into nacho bases, questioning why tortilla chips should have all the fun. This creative recipe transforms surplus garden zucchini into healthy nacho alternatives while maintaining familiar flavor profiles. The vegetable base provides nutritious alternatives to traditional chips.
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.
Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins
Servings:
2
Yield:
2 servings
Cook Mode (Keep screen awake)
Ingredients
1 large zucchini, sliced
cooking spray
1 (1 ounce) package taco seasoning mix
2 tablespoons sliced black olives
2 tablespoons chopped red onion
8 slices pickled jalapeno pepper
1 cup shredded Cheddar cheese
Directions
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.
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.
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.
Cook’s Notes:
The key to crispy chips is to make sure excess moisture is removed prior to cooking, thin slices that can only be done with a mandolin, and a very light misting of non-stick spray.
Microwaves vary, so if the zucchini slices are not crisp enough after 3 minutes, cook at 10 second intervals until desired crispness is achieved.
Nutrition Facts (per serving)
| 321 | Calories |
| 20g | Fat |
| 18g | Carbs |
| 16g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 321 | |
| % Daily Value * | |
| Total Fat 20g | 26% |
| Saturated Fat 12g | 61% |
| Cholesterol 59mg | 20% |
| Sodium 1743mg | 76% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 3g | 9% |
| Total Sugars 6g | |
| Protein 16g | 33% |
| Vitamin C 30mg | 33% |
| Calcium 445mg | 34% |
| Iron 2mg | 8% |
| Potassium 525mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
