WE HAVE SO MUCH ZUCCHINI, IT'S CRAZY! So, I looked up some recipes that feature zucchini, and I couldn't say no to this one. Melted cheese, black beans, tomatoes, and avocados sprinkled with lime on a bed of grilled zucchini fresh from our garden. What could be better? This healthy spin off on nachos was such a fun addition to our cookout and will definitely go on our short list.
It seems like new zucchinis are popping up every hour in our garden, and if they get too big, they lose some flavor, so we have been cranking through a bunch of different ways to eat this delicious vegetable. Zucchinis are awesome because they can be used in baking to add moisture, without really changing the taste! The food blog, two peas & their pod has a great resource of 35 zucchini recipes for people like us who have more than they know what to do with!
Added bonus - we cooked this on the Big Green Egg! It was all fired up for the burgers and hotdogs, so I slid this pan in with the zucchini bed, grilled it for 5 minutes, added the cheese until it melted, and boom it was done! Then, I brought it inside, added the toppings, and served it in the very pan I grilled it on, so easy!
Ingredients ~
4 small zucchini sliced into "chips," about 1/4 inch thick rounds
Olive oil for brushing zucchini chips
Salt and pepper to taste
1 cup shredded cheddar cheese
1 15 oz can black beans, rinsed and drained
2 small tomatoes chopped
1 large avocado chopped, seed removed
2 green onions chopped
1/4 cup chopped cilantro
1 lime
Instructions ~
Put the sliced zucchini chips into a large bowl and toss with olive oil. Season with salt and pepper, to taste. Place zucchini on a a grill pan or directly on a hot grill, over medium heat. Grill for 4 to 5 minutes or until zucchini is tender. Sprinkle cheese directly over zucchini chips and cook until cheese is melted, about 1 minute.
Remove zucchini from grill and place on a platter or onto plates. Top with black beans, tomatoes, avocado, green onion, cilantro, and a squeeze of fresh lime juice. Serve immediately.
Recipe From: two peas & their pod
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