Sometimes when you experiment in the kitchen, you get a “meh.” But Sometimes. Just sometimes. Sometimes you get a dish that is a revelation. These grilled zucchini slices turned “nachos” is in the second category. A Tex Mex revelation!
These are more “eat with a fork” nachos, but so, so worth it. And if you don’t mind getting a little messy, you can definitely use fingers.
First things first. Let me declare right here that well made nachos are one of the great culinary inventions of all time. Oh sure, the French have their sauces. The Spanish have tapas. But Tex Mex cuisine has The Nacho. Nachos are spicy, crunchy, creamy and so social. All of these at once. And, so fun to eat – you pick up pieces that are differently delicious with each bite. So, so satisfying.
Ignacio “Nacho” Anaya is credited with creating the dish in about 1943 in a restaurant near the border of Texas and Mexico. The original nachos consisted of fried corn tortillas covered with melted cheese and sliced jalapeno peppers.
Today, nachos come in all shapes and all styles and all genres. One of my favorite desserts during the summer berry season is a dessert nacho dish made with cinnamon sugar baked flour tortilla wedges. ((Coming in a future post! But, I digress.))
These zucchini “nachos” come together in just minutes just by using your grill to lightly cook the zucchini slices. And, use any ingredients of your choice – or follow our easy recipe here.
You might want to alert your neighbors to this recipe when you celebrate the national holiday Sneak a Zucchini on Your Neighbor’s Porch! Coming on August 8! #sneaksomezucchiniontoyourneighborsporch
I used ground turkey here to make a taco filling, but to go vegetarian or vegan, your could use our Ground Tofu Taco Filling.
Use your favorite nacho toppings – and you’ll get rave reviews!
GRILLED ZUCCHINI SLICE NACHOS
4 large zucchini
2 tablespoons vegetable oil, divided
1 pound ground turkey or chicken
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce or steak sauce
1 tablespoon chili powder (or more to taste)
Salt and Pepper to taste
Grated cheese(s)
Diced tomatoes
Cooked black beans
Thinly sliced green onions
Salsa served on the side
Heat a grill to 450 – 500 degrees.
Cut zucchini into slices that are a little thicker than 1/4 inch. Toss with 1 tablespoon of oil. Place on grill and cook for 30 – 60 seconds, until grill marks appear, but zucchini is not mushy.
Heat a large skillet to medium high heat. Add oil and then ground turkey. Cook, breaking up into small pieces, until turkey is no longer pink. Add tomato paste, sauce and chili powder. Stir until well incorporated. Add salt and pepper to taste.
Assemble by placing zucchini slices on a serving platter. Scatter hot ground turkey on top. Scatter on cheese and then remaining ingredients.
Serve immediately.
- 4 large zucchini
- 2 tablespoons vegetable oil, divided
- 1 pound ground turkey or chicken
- 1 tablespoon tomato paste
- 2 tablespoons Worcestershire sauce or steak sauce
- 1 tablespoon chili powder (or more to taste)
- Salt and Pepper to taste
- Grated cheese(s)
- Diced tomatoes
- Cooked black beans
- Thinly sliced green onions
- Salsa served on the side
- Heat a grill to 450 - 500 degrees.
- Cut zucchini into slices that are a little thicker than ¼ inch. Toss with 1 tablespoon of oil. Place on grill and cook for 30 - 60 seconds, until grill marks appear, but zucchini is not mushy.
- Heat a large skillet to medium high heat. Add oil and then ground turkey. Cook, breaking up into small pieces, until turkey is no longer pink. Add tomato paste, sauce and chili powder. Stir until well incorporated. Add salt and pepper to taste.
- Assemble by placing zucchini slices on a serving platter. Scatter hot ground turkey on top. Scatter on cheese and then remaining ingredients.
- Serve immediately.