Substitute rump with ribeye or flank steak
- Start by cutting off the top and bottom of each zucchini. Then slice the zucchinis crosswise into 3mm to 5mm rounds.
- Brush both sides of the zucchini slices with a little olive oil and season to taste with salt and freshly ground black pepper.
- Without overlapping them, place the zucchini rounds into a large frying pan (or two large frying pans to speed up the process) and grill over a medium-high heat for about 6 minutes or until slightly crispy but still tender.
- Get started on the beef whilst the zucchinis are cooking. In a small bowl, combine all the Mexican rub spices together.
- Slice the rump into small cubes roughly 1cm x 1cm.
- Generously apply the Mexican rub to the meat messaging all the spices into the beef cubes.
- Heat a splash of olive oil in a large frying pan over a high heat and cook the rump for 2 to 3 minutes or just long enough to caramelise the outside of the cubes and keep the centres juicy.
- To serve, top the zucchini chips with the beef bits and sprinkle the grated cheese, red onion and fresh chilli over the top. Finish these nachos off with a squeeze of fresh lime juice and serve immediately.
- 500g rump
- Olive oil
- 4 large zucchinis
- 1/2 cup mozzarella cheese, grated
- 1/2 cup cheddar cheese, grated
- 1/2 red onion, chopped
- Fresh coriander, for garnish (optional)
- Fresh red chilli, chopped (optional)
- 1 lime, halved
- Salt and freshly ground black pepper
- 1 tsp chilli powder
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1⁄2 tsp origanum
- 1⁄2 tsp salt
- 1⁄2 tsp freshly ground black pepper
Tips & Tricks
For an even healthier option, bake the zucchini chips in a 220°C/430°F oven on a non-stick baking tray for about 10 minutes or until golden and use less cheese or a reduced fat mozzarella/feta cheese.