Grilled Zucchini Nachos

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  4 medium or 784g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Black beans

  Mature seeds, raw

  1 cup or 194g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Monterey cheese

  Includes Pepper Jack

  1 cup, shredded or 113g

• Salsa

  Sauce, ready-to-serve

  1 cup or 259g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Sour cream

  Reduced fat, cultured

  1 tbsp or 15g

• Lime juice

  Raw

  2 tbsp or 30g

Directions

1. Toss the sliced zucchini in the oil, salt and pepper and cook on the grill or in a grill pan over medium heat until just tender but still slightly crispy, about 2-3 minutes per side, before topping with cheese and cooking until it melts, about 1-2 minutes.
2. Serve the cheesy grilled zucchini topped with the salsa, onions, jalapeno, avocado, cilantro, sour cream and lime juice. Enjoy!

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