Zucchini Greek Pita Nachos

Deplete that summer season zucchini on this better-for-you nacho recipe with a Greek twist.

A number of weeks in the past, Serena and I handed within the 149 web page manuscript for our 30-Minute Mediterranean Weight-reduction plan Cookbook (talking of, click on right here to get the heads-up on when you possibly can order it!)

So, after testing 101 recipes, you would possibly suppose we’d be kinda bored with Mediterranean model meals for a bit but right here I used to be, making these Greek model impressed nachos the opposite day. That’s what I like about this fashion of cooking – there’s such a beautiful number of greens, grains, fruits, beans, and so on., that I don’t suppose I’ll ever tire of this kind of way of life that I’ve been consuming for many of my life.

It is a unbelievable recipe to assist make a dent in that glut of zucchini you in all probability have available. And, listed here are a couple of extra methods we like to make use of zucchini this time of 12 months:

How you can Use Up Additional Zucchini Pasta Dinner (a variation of this can be in our cookbook!)
Tomato Zucchini Eggplant Gratin
Chocolate Tahini Zucchini Bread

Deplete these zukes! Zucchini Greek Pita Nachos @tspbasil Click on To Tweet

Moreover swapping out the tortilla chips for pita chips – as a substitute of bitter cream, I exploit the olive yogurt sauce that I just lately featured in these Salmon Sliders.

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Description

Deplete that summer season zucchini on this better-for-you nacho recipe with a Greek twist.

3 cups diced zucchini (about 2 medium zucchini)
2 garlic cloves, minced
1 tablespoon olive oil
1/4 teaspoon kosher or sea salt
1/4 teaspoon black pepper
4 entire wheat pita rounds, every lower into 6 wedges
4 ounces shredded cheese like Monterey Jack, Colby Jack or Cheddar
1 cup chopped tomato
1/4 cup diced purple onion
2 tablespoons chopped contemporary cilantro
6 ounces plain Greek yogurt (about 3/4 cup)
1 (2.25 ounce) can sliced black olives (about 1/2 cup), save 2 tablespoons olive juice

Preheat oven to 400 levels Fahrenheit.
Combine the zucchini, garlic, olive oil, salt and pepper in a big bowl. Unfold onto a baking pan coated with cooking spray. Roast for 10 minutes, stirring midway by way of.
On a baking rack, place the pita wedges. Set the rack on a baking sheet within the oven (proper after stirring the zucchini), Bake the pita wedges for five minutes.
Take away zucchini and pita from the oven. Activate the broiler.
Dump the zucchini from the baking pan right into a bowl after which prepare the pita wedges on the now empty pan. Spoon the roasted zucchini over the pita wedges after which prime with the cheese. Broil for 1 1/2 – 2 minutes till the cheese is melted, watching carefully so to not burn the pita. Take away from the broiler.
Whereas zucchini is cooking, make the salsa and olive sauce. For the salsa, combine collectively the tomato, onion and cilantro in a bowl.
In one other bowl, whisk collectively the yogurt and olive juice.
To assemble, spoon the salsa over the melted cheese pita wedges. Then spoon the olive yogurt over the salsa. Prime with the sliced black olives and serve.

And should you like this recipe, you’ll in all probability like our Loaded Veggie Nachos that includes mushrooms!