Zucchini Nachos

Recipe View 30 mins Prepare the Zucchini: Using a mandoline or sharp knife, slice the zucchini into 1/4-inch thick rounds. Place the slices in a colander, sprinkle with 0.5 teaspoon of salt, and toss to coat. Let them drain for 30 minutes to remove excess moisture. (30 minutes)

Recipe View 5 mins Preheat and Prep: Preheat your oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper for easy cleanup. (5 minutes)

Recipe View 10 mins Sauté the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 2-3 minutes. Add the ground chicken and cook, breaking it up with a spoon, until lightly browned, about 5-6 minutes. Drain any excess liquid from the skillet. (10 minutes)

Recipe View 2 mins Season the Chicken: Return the skillet to low heat. Stir in the chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Mix well to combine. Keep the chicken mixture warm. (2 minutes)

Recipe View 3 mins Arrange the Zucchini: Place the zucchini slices on the prepared baking sheet in a single layer, ensuring they don't overlap too much. (3 minutes)

Recipe View 5 mins First Bake: Bake the zucchini slices in the preheated oven for 5 minutes to soften them slightly. (5 minutes)

Recipe View 5 mins Add Toppings and Bake Again: Remove the baking sheet from the oven and evenly distribute the seasoned chicken mixture over the zucchini slices. Sprinkle generously with shredded Cheddar cheese. Return the baking sheet to the oven and bake until the cheese is melted and bubbly, about 2-3 minutes more. (5 minutes)

Recipe View 3 mins Garnish and Serve: Remove the Zucchini Nachos from the oven and let them cool slightly. Top with dollops of sour cream, pico de gallo, sliced jalapeno (if using), and chopped green onions. Serve immediately and enjoy! (3 minutes)