It’s easy to make healthy zucchini nachos baked with leftover no bean chili. These low carb nachos make a great keto snack or appetizer that’s quick to prepare.
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I usually make a big batch of my low carb chili without beans so there’s plenty of leftovers. That way, I can enjoy it for a few meals later in the week and freeze half for later.
However, leftovers can get boring if you hate eating the same thing day after day. So, I often look for ways to repurpose the extra food into new creations.
It didn’t take much time to find a new way to recreate my chili. I simply used it to top off some healthy zucchini nachos baked with cheese and chili.
Another thing I’ve made is stuffed spaghetti squash. Rather than making up chili for the stuffing, I’ll just use leftover chili.
Back in my high carb days, I often served chili with cornbread. But, these days, I like to serve it with a nearly no carb keto bread.
I have made low carb cornbread using baby corn. However, I rarely eat baby corn even though it is low in net carbs. The reason is because it’s a grain which I avoid these days.
A food sensitivity test also showed that I’ve developed a sensitivity to corn over the years. It’s not surprising since corn products are hidden in many foods you would think of like baking powder.
Any keto low carb bread would certainly be a nice complement to these baked zucchini nachos with chili, though. I like using the bread as a sponge to soak up all the tasty chili sauce from the plate.
Zucchini pizza bites are another one of my favorite ways to use this low carb summer squash. I could literally go on and on with all the things you can do with with zucchini.
To be honest, I’m not sure what took so long to post a healthy zucchini nachos recipe on the site. Especially since nachos are one of my favorite Mexican recipes.
I actually get an occasional complaint from readers who just want to see the recipe and not deal with my rambling on in each post. So, I thank you if you’ve actually read this far.
I’ve thought about just adding in a “Jump to the Recipe” button at the top of each post. But, I don’t find it a big deal to scroll down the page.
And, there are a few reasons for writing a lot of fluff before each recipe. I like to add in tips for the recipe or a little background on how the recipe came to be.
I suppose a lot of people don’t have the time to read every word. So, I might reconsider adding something to make it easier for those folks to get to the recipe faster.
Do you like to turn leftovers into new food creations? What have you turned your leftover keto chili into?
Recipe for Healthy Zucchini Nachos Baked with Chili
Want to make it vegetarian? Use a low carb vegan chili instead of the meat based one!
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Healthy Zucchini Nachos Baked with Chili
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- 1 ½ cups No Bean Low Carb Chili
- 1 large zucchini thinly sliced, about 40 pcs.
- 3/4 cup sharp cheddar cheese freshly grated
- 1/2 cup mozzarella cheese freshly grated
- 2 to 3 tablespoons olive oil
- Preheat oven to 350°F.
- Lay zucchini slices in slightly greased baking tray. Lightly brush each zucchini slice with olive oil. Roast zucchini for 5 to 8 minutes or until slightly tender.
- Remove zucchini from oven and top with No Bean Low Carb Chili, cheddar and mozzarella cheese.
- Bake for 8 to 10 minutes or until cheese have melted and slightly golden.
- Cool for about two minutes and enjoy!
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