You'll exclaim "squash-OMG" when you taste these unique beef nachos that swap tortilla chips for discs of zucchini -- almond meal and quinoa create a crunch texture while keeping the appetizer gluten-free and low carb.
Course:
Appetizer, Snack
Cuisine:
American
Servings: 8as appetizer
Ingredients
baking spray
2lbssummer squash (such as zucchini, crookneck etc.)
1/2cupraw almond flourI like Now Foods "Living Now" brand
1tablespoondry fajita seasoning
1cupshredded sharp cheddar cheese
1/2cupcooked quinoaI like Now Foods "Living Now" brand
2/3cupprepared Pico de Gallo, drained of any excess juice
1/2cupfresh chopped cilantro leaves
garnishessalsa, guacamole, sour cream or others as desired
Instructions
Preheat broiler on high. 2. Line two rimmed baking sheets with foil, coat with baking spray.
lice squash into ¼” slices. Place squash, with edges touching each other, onto baking sheets.
In bowl, toss together almond meal with dry fajita seasoning. Stir in cheese, cooked quinoa and almond meal until combined.
Use a tablespoon to pile a big dollop of this cheese mixture on top of each squash slice. If leftover topping in bowl at end of dolloping, sprinkle evenly across tops.
Cut leftover steak or fajita meat into bite-sized pieces. Place a piece of two of beef on top of each Squacho.
Place oven rack on second to top position. Broil Squachos for 2 to 4 minutes, or until cheese mixture bubbling and turning golden brown on edges Watch carefully to prevent burning.
Remove from oven and sprinkle with drained Pico de Gallo. Serve with other desired accompaniments such as guacamole, sour cream or salsa.