Zucchini Picnic Nachos


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.

photo (2)

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.

photo (1)


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