Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1. Heat oven to 425° F.
2. Line a baking sheet with the parchment paper; lightly coat with cooking spray.
3. Arrange the zucchini on the sheet in a single layer.
4. Bake for 20 to 25 minutes, or until the zucchini starts to brown on the edges. Remove from oven; set aside.
5. Heat a large nonstick skillet over medium-high heat; lightly coat with cooking spray.
6. Add the bell pepper and onion; cook for 5 minutes, stirring frequently. Transfer to a bowl; set aside.
7. Add the mushrooms to the same pan; cook for 3 to 4 minutes, stirring frequently.
8. Return the peppers and onions to the pan. Add the taco seasoning and water; cook for 1 minute, stirring frequently.
9. Evenly divide the mushroom mixture over the zucchini. Top with the tomato and cheese. Top with the jalapeño (if using).
10. Bake for 5 minutes or until the cheese melts.
11. Divide evenly between two plates, using a wide spatula; serve immediately, or store refrigerated in an airtight container for up to four days.
Tips
For a yummy “loaded nachos” lunch, top one serving of nachos with a serving of Slow Cooker Veggies Most and Beef Chili and add ½ cup cooked black beans to the chili.
If you don’t want to use pre-packaged taco seasoning, try: ¾ Tbsp. chili powder, ¾ Tbsp. ground cumin, ½ Tbsp. ground paprika, ½ tsp. garlic powder, and ½ tsp. onion powder. Add salt to taste, if desired.
If the zucchini are small, use 4 to have enough slices to cover a baking sheet.
For a “nacho-average” delicious dinner, top one to two servings of nachos with a crumbled Spiced Jumbo Burger.