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
- medium zucchini: 2 piece
- salt: 0.5 tsp
- olive oil: 1 Tbsp
- medium onion: 0.5 piece (chopped)
- lean ground chicken: 1 pound
- chili powder: 1 tsp
- paprika: 0.5 tsp
- cumin: 0.5 tsp
- garlic powder: 0.5 tsp
- salt: 0.5 tsp
- oregano: 0.25 tsp
- ground black pepper: 0.25 tsp
- cheddar cheese: 2 cups (shredded)
- low-fat sour cream: 0.5 cup
- Pico de Gallo: 0.5 cup
- jalapeño pepper: 1 piece (sliced, optional)
- green onions, green parts: 3 piece (chopped)
Metric Conversion
Stages of cooking
-
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.
