Zucchini Fry Nachos - Recipe from Price Chopper
Zucchini Fry Nachos
Enjoy this treat on family game night. Tasty nachos with a vegetable base.
Enjoy this treat on family game night. Tasty nachos with a vegetable base.
- Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425º. Place wire cooking racks in two baking sheets and coat each generously with cooking spray.
- Combine the flour and about one teaspoon salt in a large zip-top resealable plastic bag. Combine the eggs and one teaspoon salt in another large plastic bag. Combine the breadcrumbs and one teaspoon salt in a third large plastic bag.
- Add about a half of the zucchini rounds to the flour and gently shake the bag to coat. Remove the zucchini and transfer to the egg wash. Repeat until coated. Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated. Transfer to the prepared baking sheets and coat the tops of the breaded zucchini generously with cooking spray. Repeat with the remaining zucchini.
- Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.
- Lower the oven to 350ºF and let the baking sheet cool for a few minutes. Remove the rack from one of the baking sheets and line the baking sheet with foil. Slide the baked zucchini onto the baking sheet and scatter the cheese and jalapenos on top. Bake until the cheese melts, about 10 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle sour cream over nachos. Garnish with the pico de gallo, avocado, radish, and cilantro. Serve with lime on the side.
