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Zucchini Greek Pita Nachos

Zucchini Greek Pita Nachos


Burn up that summer season zucchini on this better-for-you nacho recipe with a Greek twist.

Use up that summer zucchini in this better-for-you nacho recipe with a Greek twist. Recipe at Teaspoonofspice.com

A number of weeks in the past, Serena and I handed within the 149 web page manuscript for our 30-Minute Mediterranean Weight loss program Cookbook (talking of, click on right here to get the heads-up on when you may order it!)

So, after testing 101 recipes, you may suppose we’d be kinda uninterested in Mediterranean model meals for a bit but right here I used to be, making these Greek model impressed nachos the opposite day. That’s what I like about this manner of cooking – there’s such an exquisite number of greens, grains, fruits, beans, and so on., that I don’t suppose I’ll ever tire of this kind of life-style that I’ve been consuming for many of my life.

Use up that summer zucchini in this better-for-you nacho recipe with a Greek twist. Recipe at Teaspoonofspice.com

This can be a implausible recipe to assist make a dent in that glut of zucchini you most likely have readily available. And, listed below are a couple of extra methods we like to make use of zucchini this time of 12 months:

The right way to Use Up Further Zucchini Pasta Dinner (a variation of this can be in our cookbook!)
Tomato Zucchini Eggplant Gratin
Chocolate Tahini Zucchini Bread

Burn up these zukes! Zucchini Greek Pita Nachos @tspbasil Click on To Tweet

Apart from swapping out the tortilla chips for pita chips – as an alternative of bitter cream, I exploit the olive yogurt sauce that I just lately featured in these Salmon Sliders.

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Description

Burn up that summer season zucchini on this better-for-you nacho recipe with a Greek twist.


  • 3 cups diced zucchini (about 2 medium zucchini)
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 4 entire wheat pita rounds, every reduce into 6 wedges
  • 4 ounces shredded cheese like Monterey Jack, Colby Jack or Cheddar
  • 1 cup chopped tomato
  • 1/4 cup diced purple onion
  • 2 tablespoons chopped contemporary cilantro
  • 6 ounces plain Greek yogurt (about 3/4 cup)
  • 1 (2.25 ounce) can sliced black olives (about 1/2 cup), save 2 tablespoons olive juice


  1. Preheat oven to 400 levels Fahrenheit.
  2. Combine the zucchini, garlic, olive oil, salt and pepper in a big bowl. Unfold onto a baking pan lined with cooking spray. Roast for 10 minutes, stirring midway by way of.
  3. On a baking rack, place the pita wedges. Set the rack on a baking sheet within the oven (proper after stirring the zucchini), Bake the pita wedges for five minutes.
  4. Take away zucchini and pita from the oven. Activate the broiler.
  5. Dump the zucchini from the baking pan right into a bowl after which organize the pita wedges on the now empty pan. Spoon the roasted zucchini over the pita wedges after which prime with the cheese. Broil for 1 1/2 – 2 minutes till the cheese is melted, watching carefully so to not burn the pita. Take away from the broiler.
  6. Whereas zucchini is cooking, make the salsa and olive sauce. For the salsa, combine collectively the tomato, onion and cilantro in a bowl.
  7. In one other bowl, whisk collectively the yogurt and olive juice.
  8. To assemble, spoon the salsa over the melted cheese pita wedges. Then spoon the olive yogurt over the salsa. High with the sliced black olives and serve.

And for those who like this recipe, you’ll most likely like our Loaded Veggie Nachos that includes mushrooms!

Use up that summer zucchini in this better-for-you nacho recipe with a Greek twist. Recipe at Teaspoonofspice.com

How are you utilizing zucchini this time of 12 months? What are your favourite nacho toppings?

Use up that summer zucchini in this better-for-you nacho recipe with a Greek twist. Recipe at Teaspoonofspice.com





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