Zucchini Nachos
Description
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.
Ingredients
•
2 medium zucchini
•
1/2 teaspoon salt
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1 tablespoon olive oil
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1/2 medium onion, finely chopped
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1 pound lean ground chicken
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1 teaspoon chili powder
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1/2 teaspoon paprika
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1/2 teaspoon cumin
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon oregano
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1/4 teaspoon ground black pepper
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2 cups shredded Cheddar cheese
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1/2 cup low-fat sour cream
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1/2 cup pico de gallo
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1 jalapeno pepper, thinly sliced
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3 green onions, green parts chopped
Directions
1
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.
2
Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper.
3
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.
4
Return skillet to low heat and stir in chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm.
5
Place zucchini slices on the prepared baking pan in a single layer.
6
Bake in the preheated oven for 5 minutes.
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.
8
Top nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.