Zucchini, feta, and lamb nachos

By: Nikki and Jordan Shearer

MasterChef NZ runners-up Nikki and Jordan Shearer share their recipe of zucchini, feta, and lamb nachos

Zuchinni -Nachos -recuie -Master Chef

Serves 4–6

These are the perfect no-grilling, no-baking nachos, as all components can be precooked and transported to reheat over campfire or barbecue. Pack the precooked basics when you’re heading to the hills or beaches and have a meal at the end of the day that will get your taste buds tingling and your hungry tummy satisfied.


  • ½ cup rice bran oil
  • 2 zucchini, thinly sliced into rounds
  • Flaky sea salt
  • 2 Tbsp olive oil
  • 1 onion, finely diced
  • 500g lamb mince
  • 3 cloves garlic, finely diced
  • 2/3 cup lamb stock
  • 3 Tbsp tomato paste
  • 2 Tbsp chipotle hot sauce
  • ½ tsp smoked paprika
  • Salt
  • 1 bag nacho chips
  • 150g feta, crumbled
  • To serve—sour cream (optional)


  • Heat rice bran oil in a small pan and fry zucchini rounds until golden (alternatively, you can just fry them in a couple of tablespoons of oil but they just won’t get as crispy).
  • Place on paper towel to drain and season with sea salt.
  • Add 2 Tbsp olive oil to a pan and sauté onion for one to two minutes, add lamb mince and garlic and cook until brown.
  • Add lamb stock, tomato paste, hot sauce, and smoked paprika to the mince and simmer on a low heat until cooked (this can all be pre-done at home and then simply reheated).
  • Taste and season with salt if needed.
  • Serve, layered with corn chips, crumbled feta, and sour cream.

Check out more recipes from MasterChef NZ runners-up Nikki and Jordan Shearer.

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