Know you should be eating veggies, but finding it hard to reach for greens when there are so many other comfort food options for dinner? Have a table full of finicky, picky eaters and can’t get them to eat anything colorful?
No matter what your veggie-based conundrum, this dish is about to have you (and everyone at your dinner table) begging for more vegetables! Believe it or not, when you slice ’em and dice ’em just right, then serve a rainbow of fresh veggies between layers of cheese and corn chips, you end up with an irresistible plate of Rainbow Veggie Nachos so good, they’ll have everyone begging for more!
The secret to this delish dish is a clever cut combo of zucchini, corn, cabbage, green onions, corn and red peppers. When julienned, shredded and diced just.right, you end up with a pan full of tasty, crisp and melty nachos that even the most particular of eaters will enjoy. Check out just easy this dish is to pull together for dinner:
The Perfect Nacho Pan
The Good Cook 9-inch Ceramic Pie Plate is the pan we used to test this recipe. Large enough for all the ingredients, one batch of nachos fit nicely in the pan, serving up 4-6 servings. Microwave, freezer, dishwasher and oven safe, with a red glazed exterior, this dish is made for bake-and-serve convenience. Pull it straight out of the oven and place it on your party table for a stylish touch.
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Loaded Rainbow Veggie Nachos
A garden full of veggies, baked between layers of cheesy corn chips. This easy dinner is great for weeknights when you need something quick–but also want to make sure you get your greens.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- 1 cup diced red pepper
- 1 cup shredded carrots
- 1 cup corn
- 1 zucchini, julienned
- 1/2 cup diced green onions
- 1/4 purple onion, finely shredded
- 3 cups sharp cheddar or jack cheese
- 1 pound bag white corn chips
Preheat oven to 400 degrees. In a Good Cook 9″ Ceramic Pie Plate, spread a layer of corn chips, top with a sprinkling of red pepper, carrots, corn, zucchini, green onions, cabbage and cheese. Layer again with corn chips, veggies and cheese, repeating until pie plate is very full and ingredients are fully used. Bake for 12-17 minutes, until cheese is melted and bubbling. Serve and enjoy!