Zucchini Nachos

-

Zucchini squash are a fantastic helper for anyone wishing to either remove gluten from their diet or just boost the veggies intake in their diet.  Here's a healthy appetizer or side dish to go along with chicken tacos (see link below).  

Zucchini Nachos
Serves 8
Weight Watchers Smart Points:  1

1 large zucchini, sliced 1/4" thick (you'll want about 24 slices)
4-5 tablespoons picante sauce or taco sauce
3-4 ounces shredded Monterrey Jack cheese or crumbled queso fresco cheese
Salt

Place the zucchini slices on paper towels and add a light sprinkle of salt and allow to sit for 10 minutes to release a little extra moisture.  

Blot the slices with a paper towel. 

Arrange slices on a microwave plate (they won't all fit on one plate).

Top each zucchini slice with a tiny dollop of  picante sauce and a tiny sprinkle of cheese.

Microwave on high for 30 seconds or until cheese melts.  

Comments

Post a Comment

Popular posts from this blog

The Colors of Marvel's Super Hero Island Evoke Strong Emotions

-
Image
I wasn't always a Marvel fan but after developing a healthy obsession with Universal Orlando and Thor (or should I say, Chris Evans), I'm quickly becoming one.  I am fascinated with the films based on Marvel characters and though I would not classify myself on the same level as some Marvel enthusiasts, I enjoy looking up each character and their comic book history on the interwebs.  It's a scientific fact that colors evoke strong psychological responses.  Did you ever notice that fast food restaurants almost always use the color red in a major way because it enhances appetite while blue can suppress appetite? As guests first view Marvel Super Hero Island at  Universal's Islands of Adventure , a rush of color hits you in the face with a superhuman force!  This "island" of villains and heroes is a feast for the eyes with a multitude of vivid colors.  Towering classic Marvel comic artwork is almost too much for a guest's mind to...
Read more

The Do's and Don'ts of Hotel Room Cooking

-
Image
     One of the hottest trends on Youtube right now is cooking in your hotel room!   Why would anyone want to cook in a hotel room?  Because it's budget friendly (especially if you've looked at a room service menu lately).  It's also convenient in case you're hungry late at night and don't want to venture out, and it's kind of fun (it reminds me of my girl scout camping days)!      Some hotels chains such as Residence Inns, Homewood Suites and Extended Stay hotels have full kitchens, and many budget friendly "free breakfast" hotels rooms are equipped with a mini-refrigerator and microwave oven.  However, more often than not, your room is likely to be only equipped with a coffee maker and an ice bucket.  And, most theme park value hotels don't even have a coffee maker!      So how does one cook in this situation?  You would not believe what people are cooking in there hotel rooms!  There are doz...
Read more

Cajun and Creole Dictionary

-
Cajun and Creole Dictionary Cajun (cay-jun)  Slang for Acadians, “Cajuns” settled along the swamps and bayous of Louisiana. The term now applies to the people, the culture, and the cooking.  This cooking style evolved from using the available resources such as the local seafood and wild game. The local native Americans lent the use of corn, ground sassafras and bay leaves. Cajun cooking is associated with “one-pot meals.”  Allons (al-on):  Let’s go! Andouille (ahn-do-ee)  A spicy country sausage used in Gumbo and other Cajun dishes. Bayou (bi-yoo)  The streams or small rivers in Louisiana. Bisque (bisk)  A thick, cream or milk-based shellfish soup, usually made with crawfish, shrimp or oysters. Bon Appetite! (bon a-pa-teet)  “Good appetite” or "Enjoy!" Boucherie (boo-shuh-ree)  A community butchering which involves several families contributing the animal(s) --usually pigs -- to be slaughtered. Each family...
Read more