Zucchini Verde Chilaquiles

Zucchini Verde Chilaquiles

This a great recipe for when you want to make something a little different for a great party, while still being delicious and healthy. Its also a great alternative for nachos. You can also make it your own by adding some topping to it, so play around and be creative.

Serves 8


1½ medium yellow onions, divided
2lb. fresh tomatillos, husks removed
2 jalapeño chiles, stemmed
¾ cup cilantro leaves, divided
2 Tbs + 2 tsp sunflower oil, divided
3 medium zucchinis, quartered lengthwise and cut into 1in thick chunks
6 cups tortilla chips


  1. Bring large pot of water to a boil. Add tomatillos and ½ medium onion to the pot and boil for 10 minutes, until vegetables are soft to the touch. Drain and transfer to a blender. Blend with jalapeno and ½ cup cilantro until smooth, set aside.
  2. Heat 2 tsp oil in a large skillet over medium-high heat. Add onion, and sauté for 5 minutes, or until softened and browned. Add salsa verde (tomatillo mixture), zucchini, and ¾ cup water.
  3. Reduce heat to medium, and simmer for 10 minutes, or until most of the liquid has reduced, but mixture is still moist. Stir in cilantro and season with salt and pepper.
  4. Heat remaining 2 Tbs oil in a dutch oven over medium heat. Add 2 cups zucchini salsa verde and tortilla chips. Stir in 2 more cups salsa verde, and cook for 2 to 3 minutes, or until heated through.
Nutritional Facts: per serving
239 cal; 4g protein; 13g total fat (2g sat fat); 29g carb; 0mg chol; 85mg sod; 8g fiber; 9g sugars

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