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Nacho Normal Nachos
Low Carb Diets

Substitute fresh squash slices for nacho chips and you’ve got a healthier snack – pronto! If you love spicy food, add hot sauce on the side for extra kick. This is a great dinner side dish too, and you can personalize it with your favorite squash and cheeses. Don’t like jalapeño? Sprinkle some chopped chives or green onion on top instead.

Serves 4, about ¾ cup each.
Nutritional Information
Calories: 86
Total Fat 5.1 g
Satfat 3 g
Monofat 1.4 g
Polyfat 0.2 g
Protein 5 g
Carbohydrate 6 g
Fiber 2 g
Sugars 3 g
Cholesterol 15 mg
Sodium 213 mg
Iron 1 mg
Calcium 120 mg
Ingredients
1 lb. zucchini or yellow squash, cut into ¼-inch slices
2 oz. sharp cheddar cheese, shredded
2 tablespoons whole-wheat panko (Japanese breadcrumbs)
1 tablespoon fresh jalapeño, finely chopped
(more/less to suit your taste)
¼ teaspoon sea salt
Preparation
  1. Preheat broiler to high.
  2. Line a baking sheet with foil and spray foil with non-stick cooking spray.
  3. Arrange squash slices in a single layer on the pan. Sprinkle evenly with cheese and panko.
  4. Broil 3 – 4 minutes or until cheese melts and squash begins to brown. Remove from oven and sprinkle with jalapeño and salt.

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