Zucchini Nachos
Ingredients
- 2 medium zucchini
- 1/2 tsp salt
- 1 tbsp olive oil
- 1/2 medium onion finely chopped
- 1 lb ground chicken lean
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp oregano
- 1/4 tsp pepper
- 2 cups cheddar cheese shredded
- 1/2 cup sour cream low-fat
- 1/2 cup pico de gallo
- 1 jalapeno pepper thinly sliced (optional)
- 3 green onions green parts chopped
Instructions
- 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.
- Cook's Note: I try and find medium zucchini that are approximately 2 inches in diameter and 10 to 12 ounces each.
Nutrition
By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.
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