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Zucchini Breakfast Nachos for One

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Ingredients

Scale
  • 1 medium zucchini, thinly sliced to 1/8-inch slices
  • 1 teaspoon olive oil
  • Salt and pepper to taste
  • 1–2 organic egg(s)
  • 2 tablespoons salsa
  • 1/3 avocado, sliced
  • 1/4 cup canned black beans (rinsed and drained)
  • Optional toppings: Sliced red onion, cilantro, fresh halved grape tomatoes

Instructions

  1. Gently coat zucchini with olive oil and sprinkle with salt and pepper, to taste. Bake at 375°F for 15-20 minutes, just until edges are crispy. Please note that cooking time will slightly differ based on the thickness of your zucchini slices.
  2. In the last few minutes when the zucchini is cooking, fry an egg (or two) in a nonstick skillet gently coated with nonstick oil spray.
  3. When the zucchini is done cooking load up the zucchini nachos with toppings: salsa, avocado, black beans and the egg(s). Enjoy warm!

Notes

Note: If you’d like to add cheese, once the zucchini are crispy on the edges, sprinkle 1/4 cup shredded Mexican blend cheese over the zucchini slices and return to oven for ~5 minutes or until gooey and melted.

Find it online: https://chelseyamernutrition.com/zucchini-breakfast-nachos-one/