Zucchini Nachos Are a Veggie Delight

You’ll love these delicious veggie nachos with zucchini instead of tortilla chips! Use the meat of your choice and load up with healthy extras.

Who doesn’t love a big, yummy pile of delicious nachos? With cheese and meat and all the goodies? I know I do.

But I also know that with some of the issues I have with my adrenal glands and with gluten, chips aren’t going to work and some healthy substitutions are necessary.

So I ditch the chips for crispy zucchini in this delicious veggie nachos recipe!

Veggie Nachos

Before we dive into the recipe, I wanted to go over a few questions I regularly get about this entree: substitutions and point values for WW. If you’re not interested, skip to the bottom to get the recipe card!

Recipe Substitutions

There are so many variations on this veggie nachos recipe that you can do. If you’re not a meat eater, you can substitute the Morningstar Farms Crumbles (which I’ve had in chili and are really good). If you’re a vegan, you can do the crumbles and select a vegan cheese.

Obviously the vegetables that you choose are up to you. I’m actually wondering how sweet potatoes would taste, personally . . . once you make it, customize it any way you choose.

Weight Watchers Friendly

It’s an “expensive” proposition when it comes to points and your standard issue nachos. However, you can modify this recipe easily so that it’s only 4 points per serving on Freestyle! You’re going to do three things:

1. If you choose to have it with meat, select a 99% fat free ground turkey for zero points.
2. Use reduced fat cheese (you can keep the 1 1/2 cups). I noted in the recipe builder that the Sargento Off the Block Reduced Fat shredded cheese gave me the least points. I’m sure another brand of reduced fat shredded cheese would be very similar.
3. Use fat free sour cream.

Are you ready for the nacho recipe??

Ingredients

• 3 large zucchini
• 1 pound Morningstar Farms Crumbles or lean ground turkey if you eat white meat
• 2 fresh ears of corn
• 1 package taco seasoning
• 1 – 2 cups shredded cheese
• Chopped romaine
• Chopped cilantro
• 1 tomato, diced
• ¼ red onion, diced
• ½ jalapeño, sliced or chopped
• Sour cream

Directions

1. Brown the crumbles with taco seasoning until completely cooked. Use ½ a package or whole depending on the amount of flavor you want.
2. Slice the zucchini into 1/4 – 1/2 inch thick rounds.
3. Place half on a baking sheet and top with half the turkey and half the cheese.
4. Layer the rest of the zucchini, crumbles, and cheese.
5. Peel the corn and cut the corn off the cob.
6. Spread corn over the top of the last layer of cheese.
7. Bake at 400ºF for 10 – 15 minutes or until the cheese is melted and the zucchini have started to soften (you want them to be soft, but still crunchy).
8. Remove from oven and top with lettuce, tomato, cilantro, jalapeño slices and sour cream.

If you love zucchini, I’ve got some additional recipes for you – check these out below:

• This Zucchini Bread Recipe is Amazingly Delicious
• The Best Chocolate Zucchini Cupcakes You’ve Ever Had
• Zucchini Puff Pastry Appetizers
• Zucchini Bread Recipe: The Best You’ll Ever Have
• Weight Watchers Chicken Recipes: the Ultimate List!
• Healthy Farro Bowl with Brussels Sprouts