fireworks-227383_640Just in time for the Fourth of July, Kelli Rose, our Tasty Tip Chef, shares a wonderful recipe for nachos that will have you saying “¡Que delicioso!” without having to worry about what your bathroom scale will say on the fifth of July.


Let the fireworks begin!

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Hot Summer Grilled Zucchini Round Nachos

Serves: 4

Prep time: 10 minutes

Organic Ingredients:

  • IMG_63594 zucchini, sliced into 1/4-inch thick rounds
  • Avocado or olive oil to spray/coat rounds
  • Sea salt & cayenne pepper to season
  • Cheese of choice, 1 cup (feta or goat cheese crumbles are a lighter choice)
  • Black beans, 1 container rinsed
  • Grape tomatoes, halved
  • Avocado, large diced into chunks
  • Green onion, 2 stems chopped
  • Cilantro, fresh 1/4 cup chopped (reserve a few leaves for garnish)
  • DoTerra Lime Oil or fresh limes (2)


  1. IMG_6358Place zucchini chips in a large bowl and lightly toss with avocado or olive oil to coat.
  2. Add 2 drops of Doterra Lime Oil or squeeze the juice of 1 lime and add 1 tsp to chips, season with sea salt & cayenne pepper to taste and toss again.
  3. Place chips on the grill or in a grill pan on medium heat for 4-5 minutes. Add cheese to chips and melt for 1 minute.
  4. Plate the zucchini chips and top with black beans, halved tomatoes, avocado chunks, chopped cilantro and green onions and garnish with a sprig of cilantro and lime halves.
  5. Serve immediately. Pairs nicely with a chipotle hot sauce and a vegan, soy free sour cream or ranch dressing.