Grilled Zucchini Nachos

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Olive oil

  Salad or cooking

  ¼ tbsp or 3g

• Salt

  Table

  ¼ dash or 0.1g

• Pepper

  Spices, black

  ¼ dash or 0.03g

• Black beans

  Mature seeds, raw

  ¼ cup or 49g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ¼ cup or 41g

• Pepper or hot sauce

  Ready-to-serve

  ¼ tsp or 1g

• Monterey cheese

  Includes Pepper Jack

  ¼ cup, shredded or 28g

• Salsa

  Sauce, ready-to-serve

  ¼ cup or 65g

• Onions

  Young green, tops only

  ¹⁄₁₆ cup chopped or 4g

• Jalapeno peppers

  Raw

  ¼ pepper or 4g

• Avocados

  California, raw

  ¼ fruit, without skin and seed or 34g

• Fresh cilantro

  Coriander leaves, raw

  ¹⁄₁₆ cup or 1g

• Sour cream

  Reduced fat

  ¼ tbsp or 4g

• Lime juice

  Raw

  ½ tbsp or 8g

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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