Zucchini Nachos

1. 1

   Slice the zucchini into 1/4-inch rounds with a mandoline slicer. Put the slices in a colander, sprinkle with salt, and toss to coat. Let them drain for 30 minutes. Transfer the slices to a clean kitchen towel and pat them dry.

2. 2

   Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper.

3. 3

   Heat oil in a skillet over medium-high heat. Add the onion and cook until translucent, 2 to 3 minutes. Add the chicken and cook, breaking it into small crumbles, until lightly browned, 5 to 6 minutes. Drain and discard any accumulated liquid.

4. 4

   Return the skillet to low heat and stir in the chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm.

5. 5

   Arrange the zucchini slices on the prepared baking pan in a single layer.

6. 6

   Bake in the preheated oven for 5 minutes.

7. 7

   Remove the zucchini from the oven and top with the chicken mixture and shredded Cheddar cheese. Return to the hot oven and bake until the cheese is melted, 2 to 3 minutes more.

8. 8

   Top the nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.

• Calories 445.09 kcal High
• Protein 31.19 g Good Source
• Carbs 14.53 g Moderate
• Total Fat 29.43 g High
• Saturated Fat 14.99 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 130.22 mg High
• Sodium 551.16 mg High
• Fiber 1.98 g Low Source
• Sugar 3.16 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 479.85 mg Good Source
• Iron 1.49 mg Low Source
• Potassium 370.32 mg Low Source
• Vitamin A 8.46 mcg_rae Low Source
• Vitamin C 9.17 mg Moderate
• Vitamin D 0.46 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅