Nachos: Let’s discuss.
How do you like ’em? Are you the kind of person who likes every chip to have equal amounts of all of the toppings (um hai, that’s me, Miss Perfectionist/Slightly OCD)? Do you like plain chips with melted cheese, no extra toppings needed? Do you like real cheese or that fake hella-yellow cheese sauce made from… I don’t even know, not cheese? These are the important questions of our time.
For me, these spiralized zucchini nachos are exactly how I want nachos to be: Extra loaded with toppings. Equal distribution. Mega flavor. Lots of (REAL) cheese. And oh so easy!
Whether this is a sad truth or not, I eat nachos about twice a year tops. And when I do eat them, it’s because I was craving them like crazy. It comes on like a tidal wave of tortilla chips, and I can’t stop thinking about the nachos until I have them in my life/belly. And in the last year and a half, two out of three nacho-eating occasions have been zucchini nachos.
And by zucchini nachos, let me be clear: I mean actual nachos with zucchini on top of them, not nachos made with zucchini chips. I just can’t do that. Nachos are a rarity, so when they do happen for me I need them to be the real deal.
And then, the stars collided: Because whether or not I’ve ever let on here that I’m obsessed with my spiralizer, I’m finally here to say that I am. Obsessed. With my spiralizer. And I’m also obsessed with zucchini nachos. So naturally, fate brought me to this end result: spiralized zucchini nachos. Cue that choir of angels.
So here’s the situation: A layer of chips followed by a layer of shredded Jack cheese followed by a layer of spiralized (or grated, if you don’t have a spiralizer!) fresh zucchini that’s been tossed with cumin and chili powder followed by a layer of black beans and fresh corn. Repeat. Then repeat that cheese layer again (obviously). Bake it up until the cheese is melted and bubbly, then top it off with cool avocado, fresh tomato salsa and a sprinkle of crumbly queso fresco. Devour.
In fact, that’s just what our family of three did this past weekend when I made these: As soon as the photo shoot was done, we divided them into our portions (a mini plate for the tot, a normal plate for me, the entire rest of the baking sheet-ful of nachos for the husband) and we ate them all. This kind of thing rarely happens at our house, when all three of us equally enjoy the meal (usually someone is complaining). I call that a winner winner nacho dinner.
So, what’s for dinner tonight? You’re looking at it.
- About ½ bag tortilla chips
- 1 medium zucchini, spiralized or grated
- ¼ teaspoon cumin
- 1 pinch chili powder
- Salt and pepper to taste
- 1½ cups grated Monterey Jack cheese
- 1 cup black beans
- 1 cup fresh or canned (and drained) sweet corn kernels
- Fresh salsa, diced avocado and crumbled queso fresco, for topping
- Heat oven to 425 degrees F. Line rimmed baking sheet with foil; spray with cooking spray.
- In medium bowl, toss spiralized zucchini with cumin, chili powder and salt and pepper. Cut zucchini spirals into smaller pieces, if desired.
- Spread one layer of chips on baking sheet. Top with ½ cup cheese, half of zucchini, ½ cup black beans and ½ cup corn. Top with another layer of chips, ½ cup cheese, remaining zucchini, remaining black beans and remaining corn. Top with remaining cheese.
- Bake 10 to 15 minutes until cheesy is melted and bubbly. Top with fresh salsa, diced avocado and crumbled queso fresco just before serving.