Photo of Zucchini Nachos by WW

Zucchini Nachos

Total Time
30 min
15 min
15 min
Zucchini slices replace the chips in these sheet pan-nachos. It’s a great way to enjoy this classic snack while amping up the nutrients with a veggie base. Mix up the toppings with shredded chicken or ground beef, whichever veggies you have on hand, and your favorite cheese.


Uncooked zucchini

2 large, cut into 1/4-inch-thick slices

Cooking spray

4 spray(s)

Taco seasoning mix

2 Tbsp, divided

Uncooked 99% lean ground turkey

1 pound(s)

Shredded reduced fat Mexican-style cheese

½ cup(s)

Jalapeño pepper

1 small, thinly sliced

Pico de gallo

½ cup(s)

Plain fat free Greek yogurt

4 Tbsp

Hot sauce

4 drop(s), or to taste (optional)


  1. Preheat oven to 400℉.
  2. Place zucchini on a sheet pan and generously coat with cooking spray. Sprinkle with 1 tbsp taco seasoning and stir to combine. Spread into a single layer. Roast until just tender, about 7 minutes.
  3. Meanwhile, heat a large nonstick skillet over medium-high heat. Add turkey and remaining 1 tbsp taco seasoning. Cook, breaking up meat with back of a wooden spoon, until no longer pink, 4 to 5 minutes. (You can also spread the meat out on a sheet pan and bake it in the oven with the zucchini.)
  4. Remove zucchini from oven. Push zucchini rounds together in center of pan and top with turkey, cheese, and jalapeños. Return to oven and bake until cheese melts, 8 to 10 minutes.
  5. Serve topped with pico de gallo and yogurt. Garnish with hot sauce, if desired.
  6. Serving size: ¼ of topped zucchini slices