Zucchini Nachos

These low-carb nachos use zucchini slices in place of tortilla chips and ground chicken instead of beef as a healthier alternative to traditional nachos.

• Preparation Time: 45 mins
• Cooking Time: 15 mins
• Total Time: 60 mins
• Calories: 311 Calories

Ingredients

• 1 tablespoon olive oil
• 2 cups shredded Cheddar cheese
• 1 teaspoon chili powder
• 2 medium zucchini
• 1 jalapeno pepper, thinly sliced
• 1 pound lean ground chicken
• 3 green onions, green parts chopped
• 0.5 teaspoon paprika
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 teaspoon garlic powder
• 0.5 teaspoon cumin
• 0.5 cup low-fat sour cream
• 0.5 medium onion, finely chopped
• 0.25 teaspoon oregano
• 0.5 cup pico de gallo

Recipe Instructions

Step 1

Bake in the preheated oven for 5 minutes.

Step 2

Cut zucchini into 1/4-inch slices using a mandoline slicer. Place slices in a colander, sprinkle with salt, and toss to coat. Let drain for 30 minutes. Place slices on a clean kitchen towel and pat dry.

Step 3

Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper.

Step 4

Heat oil in a skillet over medium-high heat. Add onion and saute until translucent, 2 to 3 minutes. Add chicken and cook until lightly browned, breaking meat up into small crumbles, 5 to 6 minutes. Drain and discard any accumulated liquid.

Step 5

Return skillet to low heat and stir in chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm.

Step 6

Place zucchini slices on the prepared baking pan in a single layer.

Step 7

Remove zucchini from oven and top with chicken mixture and shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, 2 to 3 minutes more.

Step 8

Top nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.