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.
Provided by France C
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 6.5 g, Cholesterol 91.3 mg, Fat 18.4 g, Fiber 1.4 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 796 mg, Sugar 2.9 g
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