Healthy Zucchini Nachos Baked with Chili

I typically make a major cluster of my Texas style keto stew so I have a lot of extras. It’s a simple method to supper prep, in addition to I can generally freeze half for a later date.

In any case, now and then, I get exhausted of eating something very similar consistently. So I wind up searching for approaches to get innovative with my extras.

It didn’t require some investment to locate another utilization for my scrumptious bean stew.

Zucchini Nachos

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Recipe by lowcarbyum Course: AppetizersCuisine: Mexican, AmericanDifficulty: Easy


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Grilled Zucchini Nachos are easy to make and you don’t have to turn on the oven. Cut the zucchini into rounds, aka chips, and grill them until they are tender.


  • 1 ½ cups No Bean Low Carb Chili

  • 1 large zucchini thinly sliced, about 40 pcs.

  • 3/4 cup sharp cheddar cheese freshly grated

  • 1/2 cup mozzarella cheese freshly grated

  • 2 to 3 tablespoons olive oil


  • Preheat oven to 350°F.
  • Lay zucchini slices in slightly greased baking tray. Lightly brush each zucchini slice with olive oil. Roast zucchini for 5 to 8 minutes or until slightly tender.
  • Remove zucchini from oven and top with No Bean Low Carb Chili, cheddar and mozzarella cheese.
  • Bake for 8 to 10 minutes or until cheese have melted and slightly golden.
  • Cool for about two minutes and enjoy!


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