Zucchini Picnic Nachos

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After the opening credits, the scene begins with the Chi Organic Girls running around trying to figure out what to bring to the outdoor movie in the park. A cartoon light bulb pops over Mon’s head. “I have 20 Godzilla sized Zucchinis from my garden. What to make?”

Grilled Zucchini Nachos

modified from here.

  • 1 medium zucchini or 2 small zucchini sliced about 1/4 inch thick rounds
  • Olive oil
  • pinch of Black pepper and salt
  • 2 plum tomatoes, chopped
  • 3/4 can of black beans, rinsed and drain
  • 1 large avocado, chopped
  • 1/2 medium red onion, chopped
  • 1 green onion, chopped
  • handful cilantro, chopped
  • Garlic, sea salt, black pepper
  • Tajin spice (Mexican spice found at any Mexican grocery store)
  • 1/2 fresh lime
  • shredded sharp cheddar, optional garnish

Slice zucchini into a bowl.  Add olive oil to coat the zucchini and sprinkle salt and black pepper.  Arrange zucchini on a grill pan over medium heat.  Grill until zucchini is tender as seen in picture.

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Remove zucchini from grill and place two layers on a platter or flat container to take for a picnic.  Top with black beans, tomatoes, red onions, avocado, green onion, cilantro, sprinkle garlic, sea salt, black pepper and squeeze fresh lime juice. Recipe will feed about 6 people.

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Wondering what other picnic goodies the gals will bring to the blanket? Coming after the intermission: Fiesta Quinoa!

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