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.



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


  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

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