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Zucchini Nachos

Zucchini Nachos
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The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.

These are not your average nachos!

Sometimes, when I am not in the mood for a full plated meal, I whip something snackable. Easy to eat as you please, nachos are a great option because they can be customized to your cravings and can be made to serve just one person or a crowd!

Zucchini Nachos

Now, nachos are not known for being the healthiest, but with a few ingredient swaps, they can be made significantly more nutritious without sacrificing flavor. In this recipe, traditional tortilla chips are replaced with zucchini slices. Crunchy and subtly sweet, they’re the perfect base for toppings including a rich and satisfying mushroom and walnut mixture, which resembles ground beef, pico de gallo, guacamole and, of course, cheese! Feel free to use vegan cheese to keep this recipe completely plant based.

Served for a game day watch party or for an easy snack-style dinner, you and your crew will love this better-for-you take on nachos!

Zucchini Nachos

Zucchini Nachos


  • 2 cups button mushrooms
  • 1 cup Heinen’s walnuts
  • 2 garlic cloves, minced
  • ¼ cup Heinen’s tomato paste
  • 2 tsp. Heinen’s chili powder or taco seasoning
  • ½ tsp. Heinen’s smoked paprika
  • 2 zucchinis, cut into ¼-inch round slices
  • 1 can Heinen’s black beans, rinsed and drained
  • 2 cups Heinen’s 4 cheese Mexican blend shredded cheese
  • 1 cup Heinen’s pico de gallo
  • ½ cup Heinen’s guacamole
  • 1 scallion, sliced
  • ¼ cup fresh cilantro, chopped
  • 1 jalapeno, sliced
  • 1 Tbsp. Heinen’s extra virgin olive oil
  • Sea salt
  • Black pepper


  1. Preheat the oven to 400°F. Line a quarter sheet pan with parchment paper.
  2. In a food processor, add the mushrooms and ½ of the walnuts. Pulse until minced. Roughly chop the remaining walnuts. Set both aside.
  3. In a skillet, the oil and garlic over medium heat until fragrant, 1-3 minutes. Stir in the pulsed mushroom-walnut mixture and chopped walnuts. Cook until soft, about 5 minutes, stirring often. Stir in the tomato paste, chili powder and smoked paprika. Season with salt and pepper. Remove from the heat and let cool.
  4. On the prepared sheet pan, arrange the zucchini slices in an even layer. Layer ½ of the mushroom-walnut mixture, ½ of the black beans and ½ of the cheese. Repeat with the remaining zucchini, mushroom-walnut mixture, black beans and cheese.
  5. Bake for about 10 minutes until the cheese is melted and the zucchini is tender but still sturdy enough to scoop the topping.
  6. Top with pico de gallo, guacamole, scallions, cilantro and jalapeno. Serve warm.

Zucchini Nachos

Yoko Segawa

By Yoko Segawa

Yoko Segawa is a published cookbook author, recipe developer, and food photographer who is passionate about plant-based cooking that everyone can enjoy. She shares tips for healthy cooking and beautifully styled, vibrant recipes on her Instagram page and YouTube channel: Yoko’s Kitchen.

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