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Zucchini Greek Pita Nachos

Use up that summer zucchini in this better-for-you nacho recipe with a Greek twist. Recipe at Teaspoonofspice.com

Use up that summer zucchini in this better-for-you nacho recipe with a Greek twist.

Ingredients

Scale

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. Remove zucchini and pita from the oven. Turn on the broiler.
  5. 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.
  6. While zucchini is cooking, make the salsa and olive sauce. For the salsa, mix together the tomato, onion and cilantro in a bowl.
  7. In another bowl, whisk together the yogurt and olive juice.
  8. 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.