As a healthier alternative to classic nachos, these low-carb nachos utilize sliced zucchini in place of tortilla chips and ground chicken instead of beef. Ground turkey is a good alternative. You won’t ever be without chips! Use your preferred toppings at your discretion.
| Prep Time: | 45 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
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 12×18-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.
- I try and find medium zucchini that are approximately 2 inches in diameter and 10 to 12 ounces each.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 10 g |
| Sodium | 796 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I really love this recipe!
This is a really good recipe! We made it with Angus Ground Chuck and it was delicious! Those added vegetables kick it up a notch from greasy nachos. Served it with Organice Quinoa Tortilla chips and low carb spinach wraps and Amy’s Organic refried beans. We give this recipe 5 stars and will make again and share with our adult kids.
We loved this unique twist on nachos. Without the chips, we felt perfectly fine not skimping on the cheese. Completely aligned with the Paleo and Keto diets.
I baked the zucchini longer so they were getting a little crisp on edge. Good
This is delicious. My wife and I are really particular about our nachos so I was hesitant to try this healthier version but it certainly delivered big flavor. I made it to recipe then added shredded lettuce and some Sriracha. This will move into our rotation! Thanks for the recipe.
Delicious!
Husband and I really liked this dish we have made it three times. We both are dieting so it a guiltless dish. We used low-fat cheese but we changed back to cheddar because of the way it melted and it’s just a few calories more. We added low-fat sour cream and extra Pico de Galla Delish!!