Your favorite game-day snack just got a healthy upgrade. What’s our secret? Zucchini rounds as a substitution for the tortilla chips! Using zucchini adds vitamins and minerals while cutting calories. Plus, these are so tasty that you won’t even notice the swap!
Ingredients
4
medium-sized zucchini, sliced into rounds
2-3
T olive oil
2
tsp cumin
1/2
tsp oregano
1/2
tsp garlic powder
salt and pepper, to taste
2
cups cooked shredded chicken
2
cups shredded Mexican blend cheese
Toppings of your choice: chopped tomatoes, chopped red onion, cilantro, lime, salsa, avocado, black olives, pickled jalapeno slices, sour cream, guacamole, etc.
Steps
- Preheat the oven to 450 F.
- Spread the zucchini out in a single layer on 1-2 large baking sheets lined with parchment or foil. Add a sprinkle of salt.
- Prebake for 6 minutes.
- In a bowl, mix together the olive oil, cumin, chili powder, oregano and garlic powder. Add salt and pepper to taste and toss with the shredded chicken.
- After the zucchini has prebaked, move all the slices onto one baking sheet (or just closer together if you used a very large baking sheet), overlapping them slightly.
- Top with the seasoned chicken and cheese.
- Broil for 5 minutes until the cheese is melty.
- Load up the nachos with all your favorite toppings and enjoy.
Makes four servings. One serving contains approximately 451 calories, 29.6g fat, 10.8g carbs and 37.2g protein.
