Ingredients and Weight:
- 400g Zucchini
- 200g Nacho chips
- 150g Ground beef
- 100g Cheddar cheese, shredded
- 50g Green bell peppers, diced
- 30g Onion, diced
- 10g Garlic, minced
- 2 tsp Chili powder
- 1 tsp Ground cumin
- Salt and pepper to taste
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375°F.
- In a large skillet, cook the ground beef until browned and crumbled. Drain excess fat.
- Add the diced bell peppers and onions, and cook until softened. Stir in the minced garlic.
- Add the chili powder and ground cumin, and season with salt and pepper. Set aside to cool slightly.
- Thinly slice the zucchini lengthwise. Arrange them on a baking sheet.
- Top the zucchini with the cooked meat mixture, then sprinkle with the shredded cheese.
- Bake for 15-20 minutes or until the cheese is melted and the edges of the zucchini are crispy.
- Serve immediately with your favorite nacho or guacamole dip.
Nutritional Information: (per serving)
- Calories: 350
- Fat: 20g
- Carbohydrates: 35g
- Protein: 20g
Dish Characteristics:
- Creative fusion of traditional nachos and zucchini.
- Healthy and delicious, with a unique crunchy texture from the zucchini slices.
- Full of flavor from the combination of chili powder and cumin.
User Comments:
- "These nachos were a great way to incorporate vegetables into a traditional dish. The zucchini added a nice crunch." - John Doe
- "The flavor combination was spot on. The chili powder and cumin made for a delicious dish." - Jane Smith
- "A great appetizer for a party. Everyone loved the creative dish." - Michael Johnson
Special Precautions and Tips:
- Make sure to use thin slices of zucchini to ensure even cooking and crisping.
- Adjust the seasoning according to taste.
- This dish can be easily doubled or tripled for larger gatherings.
