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OVEN ROASTED ZUCCHINI NACHOS

kaydimaggio
These Oven Roasted Zucchini Nachos are the perfect recipe for those trying to lighten up and cut out some carbs. Zucchini makes the perfect substitute for tortilla chips in this recipe. These Zucchini Nachos are easy and simple to make and taste extraordinary!
5 from 10 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Entree
Cuisine Mexican
Servings 4 servings
Calories 585 kcal

Ingredients
  

  • 4 medium zucchini
  • 1 cup uncooked lentils
  • 1 carrot
  • 1 russet potato
  • ½ cup cashews
  • 1 onion
  • 1 teaspoon olive oil
  • 2 teaspoon cumin
  • 2 teaspoon chili powder
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and Pepper to taste
  • Diced tomatoes-optional
  • 1 cup black beans-optional
  • 1 cup jalapeños- optional
  • Guacamole for topping- optional

Instructions
 

  • Zucchini PrepSlice the zucchini into rounds and toss with a little olive oil. Lay flat on a baking sheet and bake for 30 minutes in a 425-degree oven.
  • Lentil Taco Meat PrepTo cook the lentils, rinse one cup of uncooked lentils really well.
  • Add the lentils to a pot and cover with water. Bring to a boil and then reduce to a simmer for 30 minutes.
  • After the 30 minutes are up, you will want to drain your lentils.
  • Chop up one onion and saute it in a pan over medium heat. Once the onion is translucent, you will add two cups of cooked lentils and stir to combine.
  • Add in your chili powder, cayenne powder, paprika, cumin, onion powder, and garlic powder.
  • Stir everything up and then add half a cup of water and stir well. Set your taco meat aside while you prep the cheese sauce.
  • Cheese Sauce PrepBring a pot of water to boil.
  • Add one roughly chopped carrot, one chopped potato, and half a cup of cashews. Boil on high for 20 minutes.
  • After 20 minutes are up, remove and drain the pan.
  • Add the potato, cashews, and carrot to a high-speed blender along with the nutritional yeast, chili powder, garlic powder, cumin, almond milk, and salt and pepper. Blend on high until everything is combined and the sauce is smooth.
  • Nacho PrepLayer the zucchini, taco meat and cheese sauce on a plate. Top with black beans, jalapeños, tomatoes and guacamole. Serve warm. 

Notes

  • This is best served immediately, if you want to store leftovers, store everything separately. 
  • This recipe is gluten free and vegan

Nutrition

Serving: 1servingCalories: 585kcalCarbohydrates: 92gProtein: 31gFat: 13.5gSaturated Fat: 2.4gSodium: 102mgFiber: 28.8gSugar: 11.3g
Keyword cheese sauce, mexican, nachos
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