How to Make Zucchini Nachos - A Step-by-Step Guide

Looking for a healthier alternative to traditional nachos? Say hello to zucchini nachos! This delicious and creative twist on a classic dish is a great way to sneak in some extra veggies while still enjoying all the flavors and textures you love. Whether you're looking for a new appetizer to serve at a party or a fun weeknight dinner, zucchini nachos are sure to be a hit with everyone at the table.

Not only are zucchini nachos a great way to get in some extra nutrients, but they're al...

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Ingredients

  • 2 medium zucchini
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • ½ medium onion, finely chopped
  • 1 pound lean ground chicken
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon oregano
  • ¼ teaspoon ground black pepper
  • 2 cups shredded Cheddar cheese
  • ½ cup low-fat sour cream
  • ½ cup pico de gallo
  • 1 jalapeno pepper, thinly sliced (Optional)
  • 3 green onions, green parts chopped

Information

  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 30 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    311 cal.

    • Total Fat: 18g
    • Saturated Fat: 10g
    • Cholesterol: 91mg
    • Sodium: 796mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 29g
    • Vitamin C: 16mg
    • Calcium: 323mg
    • Iron: 2mg
    • Potassium: 487mg