Healthy Zucchini Nachos Baked with Chili

I typically make a major cluster of my Texas style keto stew so I have a lot of extras. It’s a simple method to supper prep, in addition to I can generally freeze half for a later date.

In any case, now and then, I get exhausted of eating something very similar consistently. So I wind up searching for approaches to get innovative with my extras.

It didn’t require some investment to locate another utilization for my scrumptious bean stew.

Zucchini Nachos

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Recipe by lowcarbyum Course: AppetizersCuisine: Mexican, AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

18

minutes
Total time

28

minutes

Grilled Zucchini Nachos are easy to make and you don’t have to turn on the oven. Cut the zucchini into rounds, aka chips, and grill them until they are tender.

Ingredients

  • 1 ½ cups No Bean Low Carb Chili

  • 1 large zucchini thinly sliced, about 40 pcs.

  • 3/4 cup sharp cheddar cheese freshly grated

  • 1/2 cup mozzarella cheese freshly grated

  • 2 to 3 tablespoons olive oil

Directions

  • Preheat oven to 350°F.
  • Lay zucchini slices in slightly greased baking tray. Lightly brush each zucchini slice with olive oil. Roast zucchini for 5 to 8 minutes or until slightly tender.
  • Remove zucchini from oven and top with No Bean Low Carb Chili, cheddar and mozzarella cheese.
  • Bake for 8 to 10 minutes or until cheese have melted and slightly golden.
  • Cool for about two minutes and enjoy!

Notes

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