Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Zucchini Nachos Recipe
Zucchini nachos use low-carb zucchini slices in place of tortilla chips with ground chicken instead of beef for healthier alternatives and vegetable-based preparations. This healthy recipe provides guilt-free nacho experiences while maintaining satisfying flavors and textures. The low-carb approach accommodates dietary restrictions without sacrificing enjoyment.
These low-carb nachos use zucchini slices in place of tortilla chips and ground chicken instead of beef as a healthier alternative to traditional nachos. Ground turkey also works well. You’ll never miss the chips! Feel free to use your favorite toppings.
Prep Time:
45 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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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
Directions
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.
Cook’s Note:
I try and find medium zucchini that are approximately 2 inches in diameter and 10 to 12 ounces each.
Nutrition Facts (per serving)
| 311 | Calories |
| 18g | Fat |
| 7g | Carbs |
| 29g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 311 | |
| % Daily Value * | |
| Total Fat 18g | 24% |
| Saturated Fat 10g | 51% |
| Cholesterol 91mg | 30% |
| Sodium 796mg | 35% |
| Total Carbohydrate 7g | 2% |
| Dietary Fiber 1g | 5% |
| Total Sugars 3g | |
| Protein 29g | 57% |
| Vitamin C 16mg | 18% |
| Calcium 323mg | 25% |
| Iron 2mg | 8% |
| Potassium 487mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
