Work sharp zucchini nachos

Grilled Zucchini Nachos with Work Sharp Culinary


I recently had the opportunity to test out a new line of knife sharpeners from Work Sharp Culinary. In case you missed my previous post on how to create the perfect cheese board, I utilized the Work Sharp M3 manual knife sharpening system.

Work sharp E5 sharpener

Work Sharp Culinary has also released an electric sharpening system that is easy to use, and creates professional results. Work Sharp Culinary provided me with a knife sharpening system to try out and review for our Girls on Food Readers! Although this post is sponsored, all opinions are my own.

Tomatoes feta olives peppers
I’ve been really into Mediterranean flavors recently, and wanted to come up with a plant-based dish I could enjoy with my vegetarian friends that was fun and delicious. These Grilled Zucchini Nachos did just the trick.

You can easily multiply this recipe for more servings, these ingredient quantities yielded about 3 servings.

Grilled Zucchini Nachos

2 large zucchini, washed
1 lemon
2 tbsp avocado oil or extra virgin olive oil
1 tsp each dill, parsley, oregano
1 cup cucumber
10 Kalamata olives
½ cup crumbled feta cheese (I used fat free)
1 cup bell peppers, diced (I used baby bell peppers)
1 cup tomatoes, chopped (I used halved heirloom cherry tomatoes)
½ cup hummus
salt and pepper to taste

Start out with a sharp knife. Honestly, I was a little nervous about using an electric knife sharpener. I was intimidated and worried that I would do something wrong and damage my knife or the machine, but the E5 Electric Knife Sharpener couldn’t have been easier to use.

You start by lining up your blade with their convenient sharpening guides, which ensure you get the perfect angle. The sharpener uses controlled speeds and timed cycles to shape, sharpen, and refine, at just the touch of a button. If at all you’re not sure about how to go about it, you could make use of a knife sharpening service such as those offered by GoSharpening (for more info, check

Worksharp zucchini slices

Once your knife is razor sharp, slice your zucchini into thick rounds – if you slice them too thinly they will fall apart on the grill. Toss your zucchini with 1 tbsp oil (I suggest avocado because of it’s higher smoke point), juice from one half the lemon, and approximately half the dried herbs.

Place your zucchini on a hot grill, and turn after 3-4 minutes, repeat until desired tenderness is achieved. While your zucchini are grilling, chop up the remaining vegetables and combine with remaining oil, lemon juice, and herbs.
Zucchini slices
Once your zucchini rounds are ready, top them with the herbed vegetable mixture, dollop hummus on top, and sprinkle on your feta, and olives. Season with salt and pepper, and additional dried herbs as desired.
Thanks again Work Sharp Culinary for providing me with such outstanding sharpening tools, and helping me to overcome my fears of using an electric sharpening device!

Zucchini nacho

Look for the E5 (rose gold), and E5 Plus (graphite black, and includes a belt and guide upgrade pack) on Williams Sonoma, beginning 9/1/17, and in their Winter catalog!

Work Sharp Culinary will be accepting pre-orders on their site beginning 8/11/17 with a special gift to the first 500 who order an electric sharpener and to customers who purchase the M3. The pre-order offer ends on 8/31.

Zuchinni nachos

Whether you are rough chopping veggies, or going for precise slices, a sharp blade makes all the difference! You needn’t be intimidated when it comes to using an electric sharpening tool. It’s so easy to get professional grade results at the touch of the button with the Work Sharp Culinary line of sharpening tools!


I started cooking and baking at 4 years old, when I smashed an egg on the floor, while my mom and grandmother were making a cake, and gleefully declared I was helping. I spent the first 3 decades of my life in the sleepy mountains of West Virginia, before heading west to the desert, and the neon lights of Las Vegas. Growing up in a rural area, about 3 hours south of Pittsburgh, I appreciate the simple things – like a plump heirloom tomato, straight from the garden. Moving to a cultural food mecca has expanded my culinary horizons, introducing me to flavor profiles from around the world...and to the joys of being able to have a Bloody Mary before 1 pm on a Sunday. I love to travel, and try locally-owned restaurants wherever I go. I have a soft spot for tacos, sour ales, kombucha, and macarons. Keep up with my foodie-ventures on instagram, @HungryInVegas!

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