Zucchini Nachos
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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 blend
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)
Instructions
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
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