Best Zucchini Chip Nachos Recipes
ZUCCHINI NACHOS
Zucchini nachos are the veggie based treat that gets crispy, cheesy, and piled high with zesty beef...or as many other toppings as you like.
Provided by Lindsey Hyland
Categories Appetizer
Time 25m
Number Of Ingredients 11
Steps:
- Prep. Preheat oven to 400 F and line 2 baking sheets with parchment paper.
- Chips. Cut zucchinis into 1/2" slices and toss in vegetable oil (1 tablespoon). Lay zucchini slices in a single layer on the prepared baking sheets, and sprinkle with salt and pepper. Bake in preheated oven for 5 minutes (this will slightly cook the veggies, but still allow them to be sturdy enough to scoop up the toppings). Remove pan, and crank the oven up to broil.
- Toppings. Cover zucchini chips with your chosen nacho toppings. Make sure to add the cheese last so it melts on top, and wait to add the fresh herbs. Broil your nachos for about 5 minutes -- watch carefully here, you just want the cheese to melt.
- Serve + enjoy! Remove from oven and top with fresh herbs and avocado. Serve warm, and enjoy!
Nutrition Facts : Calories 43 kcal, Carbohydrate 4 g, Protein 2 g, Fat 3 g, SaturatedFat 18 g, Sodium 1013 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ZUCCHINI NACHOS
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.
Provided by France C
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- 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 12x18-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.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 6.5 g, Cholesterol 91.3 mg, Fat 18.4 g, Fiber 1.4 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 796 mg, Sugar 2.9 g
ZUCCHINI CHIP NACHO'S
Great low carb version of everyone's favorite. No regrets, no carbs and full of flavor
Provided by Dave T.
Categories Other Main Dishes
Time 50m
Number Of Ingredients 11
Steps:
- 1. Slice zucchini (summer squash) into 1/4 inch sliced, a mandolin slicer works best for this. Lay out on rack and paper towels, lightly salt and let mosture wick away while assembling remaining ingredients
- 2. Brown ground beef with chopped onions, bell peppers and spices.
- 3. On a silicone screen or aluminum foil bake zucchini slices at 400 for 10-15min till lightly browned, turn slices and bake an aditional 5-10 min
- 4. Assemble meat mixture in a flat layer on oven safe plate, sprinkle top with chopped green onions and pepper slices (hot or mild, your choice
- 5. Place zucchini slices in a single layer across the top of meat, onions and peppers
- 6. Sprinkle with cheese and place under broiler till cheese has melted
- 7. Serve with salsa (roasted corn salsa goes great) and sour cream on the side, ENJOY!!!
ZUCCHINI FRY NACHOS
Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks and then dress them up with all the fixings.
Provided by Food Network Kitchen
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
- Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs and 3/4 teaspoon salt in a third large plastic bag.
- Add about a half of the zucchini rounds to the flour, and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
- Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.
- Lower the oven to 350 degrees F and let the baking sheet cool for a few minutes. Remove the rack from one of the baking sheets and line the baking sheet with foil. Slide the baked zucchini onto the baking sheet and scatter the cheese and jalapenos on top. Bake until the cheese melts, about 10 minutes. Thin the sour cream out with a little water, until it's pourable, and drizzle over the nachos. Then garnish with the pico de gallo, avocado, radish and cilantro. Serve with lime on the side.
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