Zucchini Nachos

I found this recipe in Ilana Muhlstein, M.S., R.D.N’s new book – You Can Drop It!

Her book contains her story of losing 100 pounds. I recommend the book to you if you are interested in learning about a nutrition program that really works – The 2B Mindset.  The book also has some of Ilana‘s new recipes.

Zucchini

Ingredients

Nonstick cooking spray

3 medium zucchini

2 red peppers

1 small onion

8 oz. of fresh mushrooms

1 package of low-sodium taco seasoning

2 small tomatoes

Grated Cheddar Cheese

1 jalapeno

Sea salt and black pepper to taste

Directions

  1. Preheat your oven to 400 degrees.
  2. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
  3. Slice the zucchini and line slices on the sheet in a single layer.  (see picture)
  4. Bake for 25 minutes, or until zucchini starts to brown on the edges. Remove from oven; set aside.
  5. Heat a large nonstick skillet over medium-high heat; lightly coat with cooking spray.
  6. Cut up the bell peppers and onion and add to pan; cook for 5 minutes stirring frequently. Place in a bowl and set aside.
  7. Slice the mushrooms and add to the same pan. Cook for 3 to 4 minutes stirring frequently.
  8. Add the bell peppers and onions to the pan. Add the taco seasoning and water; cook for 1 minute, stirring frequently.
  9. Evenly divide the mixture over the zucchini. Top with the tomatoes and cheese. Slice the jalapeno and add.
  10. Bake for 5 minutes or until the cheese melts.
  11. Enjoy

For other recipes, click here!

Shop all Beachbody products here!

Share on:

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest

Find out how healthy eating, exercise, and team support helped me lose weight and feel better.

Connect

Contact

kathrynhuggett@gmail.com