Ingredients

• 2 medium zucchini
• 0.5 teaspoons salt
• 1 tablespoon olive oil
• 0.5 medium onion , finely chopped
• 1 pound lean ground chicken
• 1 teaspoon chili powder
• 0.5 teaspoons paprika
• 0.5 teaspoons cumin
• 0.5 teaspoons garlic powder
• 0.5 teaspoons salt
• 0.25 teaspoons oregano
• 0.25 teaspoons ground black pepper
• 2 cups shredded Cheddar cheese
• 0.5 cups low-fat sour cream
• 0.5 cups pico de gallo
• 1 jalapeno pepper , Optional
• 3 greens onions , green parts chopped

Instructions

1. 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. 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 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. 4 Return skillet to low heat and stir in chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm.
5. 5 Place zucchini slices on the prepared baking pan in a single layer.
6. 6 Bake in the preheated oven for 5 minutes.
7. 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. 8 Top nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.

Nutrition per serving