Use up that summer zucchini in this better-for-you nacho recipe with a Greek twist.
Yield:4 servings 1x
3 cups diced zucchini (about 2 medium zucchini)
2 garlic cloves, minced
1 tablespoon olive oil
1/4 teaspoon kosher or sea salt
1/4 teaspoon black pepper
4 whole wheat pita rounds, each cut into 6 wedges
4 ounces shredded cheese like Monterey Jack, Colby Jack or Cheddar
1 cup chopped tomato
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
6 ounces plain Greek yogurt (about 3/4 cup)
1 (2.25 ounce) can sliced black olives (about 1/2 cup), save 2 tablespoons olive juice
Preheat oven to 400 degrees Fahrenheit.
Mix the zucchini, garlic, olive oil, salt and pepper in a large bowl. Spread onto a baking pan covered with cooking spray. Roast for 10 minutes, stirring halfway through.
On a baking rack, place the pita wedges. Set the rack on a baking sheet in the oven (right after stirring the zucchini), Bake the pita wedges for 5 minutes.
Remove zucchini and pita from the oven. Turn on the broiler.
Dump the zucchini from the baking pan into a bowl and then arrange the pita wedges on the now empty pan. Spoon the roasted zucchini over the pita wedges and then top with the cheese. Broil for 1 1/2 – 2 minutes until the cheese is melted, watching closely so not to burn the pita. Remove from the broiler.
While zucchini is cooking, make the salsa and olive sauce. For the salsa, mix together the tomato, onion and cilantro in a bowl.
In another bowl, whisk together the yogurt and olive juice.
To assemble, spoon the salsa over the melted cheese pita wedges. Then spoon the olive yogurt over the salsa. Top with the sliced black olives and serve.