Delicious & Easy Healthier Zucchini Nachos with Tuna Fish!
This post was sponsored by Bella Portofino as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
This year, my goal is to take back my life health-wise. The first 6 months of last year started out so strong with me losing 30 lbs and feeling great. Then, once we entered into the highly stressful and nerve-racking home selling and buying process my efforts went out the window. I fell off the gym bandwagon and just started to feel so sluggish. The saying you are what you eat is so true. Despite it being one of life’s biggest challenges, I am determined to get back to a healthy me.
A healthier me means swapping out fried chips that are loaded with cheese for better for me alternatives like zucchini nachos. These vegetable-based nachos have very little low-fat cheese and have a drizzle of non-fat Greek yogurt. For me, that is a HUGE step in the right direction. I use to love sour cream and tons of cheese on my nachos, but these days I am being more mindful.
These zucchini nachos also feature Bella Portofino Tuna Fish. This tuna is made up of wild-caught and hand-selected tuna, and extra virgin olive oil with a dash of sea salt for a smooth, mellow flavor, and tender texture. Typically, I settle for the “cheapest” tuna in water, but WHOA what difference I experienced with Bella Portofino. After tasting this tuna it was clear they use only the best EVOO. If you too are looking to make healthier choices in the New Year, this tuna is an excellent source of protein and natural source of omega 3s.
I wanted to make these Delicious & Easy Healthier Zucchini Nachos with Tuna Fish because I knew the Bella Portofino Tuna would rock this meal. This tuna is so tasty I didn’t want to drown out the flavor with any dressing or mayo.
Made with veggies/herbs like tender zucchini, red onion, green onion, cilantro, and tomato, these baked zucchini nachos make a perfect meal.
Overall, I would say these veggie-based nachos are easy to make. There is a two-step process involved, but that can most likely be cut out. I started out by baking the zucchini circles for 7 mins at 350 degrees. After they were done, it hit me that I should have used one of my new cast iron skillets (be careful and use oven mitts when you remove this pan because it will be hot) to bake them.
So, I added the cooked zucchini circles to my seasoned cast iron pan, and then added the onion, tomato, and cheese on and baked them for an additional 5 mins at 350. Once they were done, I swizzled on about 1/4 cup of non-fat Greek yogurt and topped them zucchini nachos with cilantro & green onion. You can also add some avocado to the top for an extra omega boost.
I used super fresh, tender, and small zucchini. I think the smaller sized zucchini work best for this because they have really no noticeable seeds, they are tender and perfectly moist. When zucchini gets too large the skins get bitter, tough, and the seeds are ridiculous.
If you are looking for a Delicious & Easy Healthier Zucchini Nachos recipe, I believe this recipe is perfect to try! Let me know what you think below!
Pin these for later: