VEGETARIAN ZUCCHINI NACHOS
If you’re wondering what the best way to cook zucchini is, may I suggest making zucchini chips?
Meatless. Everyone is doing it these days, not just vegetarians. I’m not talking salads and tofu here. I’m talking about flavorful, mouthwatering, meat alternatives.
The Hubs and I actually eat meatless fairly often, and he complains about it rarely. Actually, he only complains when we have salad for dinner, but when I serve spicy black bean burgers or buffalo chik patties I don’t hear a peep from him. There are plenty of meatless ways to satisfy even the most stubborn carnivores in your life.
This year, MorningStar Farms® is stopping at local festivals across the country to share some innovative ways to create flavorful meatless meal options – without compromising taste. They’re calling it their “Good Food for Good Times” tour.
Well I’m pretty sure I know a thing or two about good food AND good times. Those are kind of “my things” (well, that and nail art. Don’t ask.)
As you may know, I’ve been working my magic with my CSA subscription this year. The past few weeks I’ve been flooded with zucchini, one of my all time favorite vegetables. Zucchini is a blank canvas to me. There are a million different ways to enjoy it.
Inspired by MorningStar Farms®, I set out to create a fun, meatless party appetizer for my latest group of weekend pool guests.
One great way to enjoy your freshly grown, or CSA obtained zucchini (or squash, carrots, beets, turnips etc.) is by turning them into veggie chips. All it takes is some thin slicing with an inexpensive mandolin slicer and a little time in the oven. I’ve seen several methods for making veggie chips, but I find a shorter time at a higher temperature has worked better for me than a longer time at a lower temperature (essentially dehydrating the vegetables).
VEGETARIAN ZUCCHINI NACHOS
Once I had chips, the next logical step was to turn them into nachos. Veggie chips are fine, but veggie nachos are a crowd pleaser. I chopped up a couple of MorningStar Farms® Spicy Black Bean Veggie Burger patties and crumbled them over a heap of fresh zucchini chips (Patties aren’t just for burgers people!). Top the whole pile with cheese and maybe add some salsa and guacamole on the side, and your carnivorous guests will be too busy stuffing their faces to realize that they are in fact enjoying a healthy, meatless treat.
VEGETARIAN ZUCCHINI NACHOS
If you're wondering what the best way to cook zucchini is, may I suggest making zucchini chips?
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 278 kcal
Ingredients
- 2 large zucchinis
- Salt and pepper to taste
- 1-2 MorningStar Farms® Spicy Black Bean Veggie Burgers defrosted.
- 1/2 cup shredded cheddar cheese
Instructions
For the zucchini chips
- Preheat oven to 425 degrees
- Thinly slice the zucchini using a mandolin. I used #3 thickness on mine.
- Line a paper towel with zucchini slices then top with another paper towel and press down to remove some excess moisture. This will help chips to cook faster.
- Spread zucchini slices in an even layer on a baking sheet lined with parchment. You may have to do several batches.
- Bake for 10-12 minutes, turning once, until chips begin to brown and crisp. YOU NEED TO KEEP AN EYE ON THEM! There is a fine line between browning and burning so be sure not to set it and forget it.
- Remove from the oven and sprinkle with salt and pepper.
For the nachos
- Roughly chop the Spicy Black Bean Veggie Burger patties.
- Pile the zucchini chips on a microwave safe plate, top with chopped patties and shredded cheese. Microwave for 20-30 seconds until cheese melts.
- Enjoy!
Nutrition Facts
Vegetarian Zucchini Nachos
Amount Per Serving (1 g)
Calories 278Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Sodium 536mg22%
Total Carbohydrates 24g8%
Sugars 10g
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.
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