For extra flavor, consider adding a pinch of cayenne pepper to the chicken mixture. If you don't have pico de gallo, a simple salsa will work just as well. Feel free to experiment with other toppings like black beans, corn, or guacamole. To prevent soggy nachos, ensure the zucchini slices are well-drained and baked until slightly crisp before adding toppings.
Zucchini Nachos
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PREP TIME45 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 30 mins
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SERVING6 People
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VIEWS30
Experience a guilt-free indulgence with these vibrant Zucchini Nachos! Crisp zucchini slices take the place of traditional tortilla chips, creating a light and flavorful base for savory ground chicken and all your favorite nacho toppings. A healthy and delicious twist on a classic!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Cholesterol91 mg
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Fiber1 g
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Protein29 g
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Saturated Fat10 g
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Sodium796 mg
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Sugar3 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
30 mins
Prepare the Zucchini: Using a mandoline or sharp knife, slice the zucchini into 1/4-inch thick rounds. Place the slices in a colander, sprinkle with 0.5 teaspoon of salt, and toss to coat. Let them drain for 30 minutes to remove excess moisture. (30 minutes)
02
Step
5 mins
Preheat and Prep: Preheat your oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper for easy cleanup. (5 minutes)
03
Step
10 mins
Sauté the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 2-3 minutes. Add the ground chicken and cook, breaking it up with a spoon, until lightly browned, about 5-6 minutes. Drain any excess liquid from the skillet. (10 minutes)
04
Step
2 mins
Season the Chicken: Return the skillet to low heat. Stir in the chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Mix well to combine. Keep the chicken mixture warm. (2 minutes)
05
Step
3 mins
Arrange the Zucchini: Place the zucchini slices on the prepared baking sheet in a single layer, ensuring they don't overlap too much. (3 minutes)
06
Step
5 mins
First Bake: Bake the zucchini slices in the preheated oven for 5 minutes to soften them slightly. (5 minutes)
07
Step
5 mins
Add Toppings and Bake Again: Remove the baking sheet from the oven and evenly distribute the seasoned chicken mixture over the zucchini slices. Sprinkle generously with shredded Cheddar cheese. Return the baking sheet to the oven and bake until the cheese is melted and bubbly, about 2-3 minutes more. (5 minutes)
08
Step
3 mins
Garnish and Serve: Remove the Zucchini Nachos from the oven and let them cool slightly. Top with dollops of sour cream, pico de gallo, sliced jalapeno (if using), and chopped green onions. Serve immediately and enjoy! (3 minutes)
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RECIPE REVIEWS
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Deon Ziemann
Jun 20, 2025These are so easy to make and perfect for a quick and healthy snack!
Mya Connelly
May 24, 2025The zucchini was a bit watery, even after draining. Next time, I'll try patting them dry with paper towels before baking.
Julianne Hahn
Apr 8, 2025I was skeptical, but these were amazing! My family loved them, and I didn't feel guilty about having nachos.
Mylene Gerlach
Feb 19, 2025Great recipe! I substituted ground turkey for the chicken, and it was still delicious.