Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks and then dress them up with all the fixings.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- Nonstick cooking spray
- 1/2 cup all-purpose flour
- Kosher salt
- 3 large eggs, beaten
- 2 1/2 cups panko breadcrumbs (See Cook’s Note)
- 1 pound zucchini (2 to 3 small to medium zucchini), cut into 1/4-inch-thick rounds
- 1 1/2 cups shredded Mexican-blend cheese (about 4.5 ounces)
- 1/4 cup sliced pickled jalapenos
- 1/2 cup sour cream
- 1 cup pico de gallo or salsa
- 1 small avocado, diced
- 1 radish, thinly sliced
- A small handful cilantro leaves and tender stems
- A small handful cilantro leaves and tender stems
- 1 lime, quartered
Instructions
- Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
- Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs and 3/4 teaspoon salt in a third large plastic bag.
- Add about a half of the zucchini rounds to the flour, and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It’s less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you’ll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there’s no need to turn them). Repeat with the remaining zucchini.
- Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.
- Lower the oven to 350 degrees F and let the baking sheet cool for a few minutes. Remove the rack from one of the baking sheets and line the baking sheet with foil. Slide the baked zucchini onto the baking sheet and scatter the cheese and jalapenos on top. Bake until the cheese melts, about 10 minutes. Thin the sour cream out with a little water, until it’s pourable, and drizzle over the nachos. Then garnish with the pico de gallo, avocado, radish and cilantro. Serve with lime on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 497 |
| Total Fat | 37 g |
| Saturated Fat | 7 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 10 g |
| Cholesterol | 93 mg |
| Sodium | 523 mg |
Reviews
Delicious. Taste like real fries and has a good texture.
Wonderful recipe! The “nachos” were crispy on the outside and creamy on the inside. Lots of wonderful flavors so that every bit was a little different than the last. One suggestion — spray the tin foil with olive oil spray before putting the nachos on it. I had a little trouble with them sticking to the foil.
Just tried this and absolutely loved it! It was very filling. We made it for just two of us, so you could easily cut the recipe in half if you’re doing the same unless you want leftovers. If so, I would hold off on adding the toppings to the zucchini until ready to eat the leftovers as you will want to pop the zucchini back in the oven for a few to be sure they crisp up nicely.
The only thing I would change about the recipe is that I recommend doing the panko crumbs in two sections rather than all at once as shown in the recipe. My first batch turned out beautifully, but the panko takes on the moisture and cakes up after that. Split the crumbs in half, do the first batch of zucchini, then discard and add the second batch to the bag.
Just finished eating this with a couple alterations. Instead of white flour I used almond flour. (Make sure zucchini is damp to coat with the AF, gently dip in egg wash and immediately transfer to bread crumb mixture). I nixed the avocado and radish for personal taste. Other than that, not only was it fun to eat but fun to make. I already love zucchini but I don’t think I’ve ever eaten a vegetable dish faster than a small bag of chips until now. Looked down and my portion was gone before I realized what happened. It was that good. If baked long enough, has a nice crunch while the flavor from the cheese and pico de gallo is beautiful and balanced. A great potluck dish or side dish any day of the week. One note: Was a tad, just a tad on the salty side so maybe reduce the salt the recipe requires.
Better than expected. I served for just two people, and it was very filling. Personally, I could do without the radishes and without the cilantro. I would say that after the second cook with the cheese and jalapeños, the additional ingredients can be left to your choice.
Looks absolutely insanely delicious. Will have to give this a try, most definitely!! “BigJ”.
Omg I Maita send my family and children loved it