Zucchini Nachos Recipe

Name: Zucchini Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 medium zucchini, 1/2 teaspoon salt, 1 tablespoon olive oil, 1/2 medium onion, finely chopped, and more.

Yes, Zucchini Nachos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Nachos

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