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Zucchini Nachos
Zucchini Nachos
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Low-carb zucchini nachos with ground chicken for a healthy twist on a classic favorite.
Ingredients:
  • 2 medium zucchini
  • 0.5 teaspoon salt
  • 1 tablespoon olive oil
  • 0.5 medium onion, finely chopped
  • 1 pound lean ground chicken
  • 1 teaspoon chili powder
  • 0.5 teaspoon paprika
  • 0.5 teaspoon cumin
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon oregano
  • 0.25 teaspoon ground black pepper
  • 2 cups shredded Cheddar cheese
  • 0.5 cup low-fat sour cream
  • 0.5 cup pico de gallo
  • 1 jalapeno pepper, thinly sliced
  • 3 green onions, green parts chopped
Instructions:
  • Slice zucchini thinly with a mandoline slicer. Sprinkle with salt, let drain for 30 minutes, then pat dry with a kitchen towel.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C), then elegantly line a 12x18-inch baking sheet with parchment paper.
  • In a skillet over medium-high heat, saute onion in oil until translucent for 2 to 3 minutes. Then, add chicken and cook for 5 to 6 minutes until lightly browned, breaking up into small crumbles. Finally, drain any excess liquid before continuing.
  • Place the skillet back on low heat and combine chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper, stirring constantly to keep warm.
  • Arrange the zucchini slices in a single layer on the baking pan.
  • Place in the oven that's already heated and bake for 5 minutes.
  • Take the zucchini out of the oven and generously add the chicken mixture and a layer of shredded Cheddar cheese on top. Place it back into the oven and bake until the cheese is perfectly melted, for about 2 to 3 minutes.
  • Garnish nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve fresh.

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