Zucchini Nachos Popular Recipes

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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. Ground turkey also works well. You'll never miss the chips! Feel free to use your favorite toppings."

Ingredients :

• 2 medium zucchini
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/2 medium onion, finely chopped
• 1 pound lean ground chicken
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon oregano
• 1/4 teaspoon ground black pepper
• 2 cups shredded Cheddar cheese
• 1/2 cup low-fat sour cream
• 1/2 cup pico de gallo
• 1 jalapeno pepper, thinly sliced (optional)
• 3 green onions, green parts chopped

Instructions :

Prep : 45M	Cook : 6M	Ready in : 1H30M

• 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.
• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper.
• 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.
• Return skillet to low heat and stir in chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm.
• Place zucchini slices on the prepared baking pan in a single layer.
• Bake in the preheated oven for 5 minutes.
• 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.
• Top nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.

Notes :

• I try and find medium zucchini that are approximately 2 inches in diameter and 10 to 12 ounces each.

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