Mediterranean Nachos

These nachos are something I typically just throw together to get rid of leftovers and for a quick and easy weeknight meal. I love how the Mediterranean Diet encompasses so many of the great aspects of healthy eating and these nachos are no exception.

In this version, I topped ours with slices of sirloin because my husband had just grilled and we had a steak leftover we were able to divide between us for these. But I have seriously made them with leftover chicken and shredded pork. Or better yet when I don’t have leftovers but feeling lazy I will just pop open a can of beans, drain, rinse and top!

Print Recipe
Mediterranean Nachos
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Pre-heat oven to 425 degrees.
  2. Tear pita into quarters (or you can use a pizza cutter for a more precise "chip")
  3. Place pita on a large baking sheet. Drizzle with olive oil and sprinkle with seasonings. Mix everything together on the pan to evenly coat the pita.
  4. Place pita into the oven for about 8-10 minutes, until edges are crisp.
  5. Cut zucchini into slices then quarter. Place on a sheet pan and place in the oven for about 5 minutes, until veggies are starting to become tender.
  6. While zucchini and pita are cooking, slice and quarter your tomatoes and dice the onion.
  7. To assemble place a nacho base using pita chips then top freely with meat or beans, zucchini, tomato, black olives, feta, and onion.

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