Zucchini Fry Nachos

Zucchini Fry Nachos
Prep Time
20 min
Cook Time
40 min
6 - 8 servings

Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks and then dress them up with all the fixings.



Nonstick cooking spray
cup all-purpose flour
Kosher salt
large eggs, beaten
2 ½
cups panko breadcrumbs (see note)
lb(s) zucchini (2 to 3 small to medium zucchini), cut into ¼-inch-thick rounds
1 ½
cups shredded Mexican-blend cheese (about 4.5 oz)
cup sliced pickled jalapenos
cup sour cream
cup pico de gallo or salsa
small avocado, diced
radish, thinly sliced
small handful cilantro leaves and tender stems
lime, quartered


Step 1

Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425ºF. Put the wire racks in the baking sheets and coat each generously with cooking spray.

Step 2

Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs and 3/4 teaspoon salt in a third large plastic bag.

Step 3

Add about a half of the zucchini rounds to the flour, and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It’s less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you’ll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there’s no need to turn them). Repeat with the remaining zucchini.

Step 4

Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.

Step 5

Lower the oven to 350ºF and let the baking sheet cool for a few minutes. Remove the rack from one of the baking sheets and line the baking sheet with foil. Slide the baked zucchini onto the baking sheet and scatter the cheese and jalapenos on top. Bake until the cheese melts, about 10 minutes. Thin the sour cream out with a little water, until it’s pourable, and drizzle over the nachos. Then garnish with the pico de gallo, avocado, radish and cilantro. Serve with lime on the side.

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