Tuesday, July 30, 2013

Zucchini nacho hashbrowns

Zucchini shreds loaded with guacamole
What do you do with that basket of zucchini you just picked from the garden? How about making Zucchini Nacho Hashbrowns, loaded with guacamole, but no cheese, of course?

These zucchini nachos are healthy, ACD-friendly and trick your tastebuds and brain into thinking your eating the real thing.

Here's what you need for one serving:

1 medium to large yellow zucchini
1 medium to large green zucchini
1/4 red onion
1/4 red pepper
1/2 avocado
juice of 1/2 lime
1/2 tomato, diced
Handful of mixed baby greens
1 T. olive oil for grilling the veggies
Dressing: juice of 1 lime, splash of olive oil and water, 1/2 tsp. cumin, 1/4 tsp. Mexican oregano, drop or 2 of liquid stevia
Here's what you do:

Preheat oven to 425 degrees. Line a large baking sheet with aluminum foil and spray with olive oil. Use a mandolin cutter with the shredding attachment in place to shred zucchinis. Place the shredded zucchinis on the baking sheet and toss with a drizzle of olive oil, salt and pepper. Place in the preheated oven  for about 30 minutes or until shreds are crisp.

In the meantime, grill onion and red pepper slices in a grill pan. Dice your tomato. Mix up the dressing. Mash the avocado mixed with juice of 1/2 lime.

To assemble, place a handful or two of mixed greens on your plate. Pile on the zucchini shreds. Add the onions, diced red peppers and tomatoes. Finish with a generous scoop of guacamole. Drizzle on dressing, if desired.

Recipe contributed to: http://dietdessertndogs.com/2013/08/01/wellness-weekend-august-1-5-2013/
"We love zucchinis. Okay, just me, not the cat."


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