Zucchini Nachos

4.9
(10)
7 Reviews
2 Photos

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.

Submitted by France C
Updated on December 11, 2022
close up view of Zucchini Nachos on a white plate and Zucchini Nachos in a baking dish with a serving spoon
2
Prep Time:
45 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 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

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.

Cook's Note:

I try and find medium zucchini that are approximately 2 inches in diameter and 10 to 12 ounces each.

25 home cooks made it!

Nutrition Facts (per serving)

311 Calories
18g Fat
7g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 311
% Daily Value *
Total Fat 18g 24%
Saturated Fat 10g 51%
Cholesterol 91mg 30%
Sodium 796mg 35%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 29g 57%
Vitamin C 16mg 18%
Calcium 323mg 25%
Iron 2mg 8%
Potassium 487mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.