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
NEELY'S FRIED ZUCCHINI
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 1h27m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oil in a deep-fryer to 350 degrees F.
- Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg and finally in the panko.
- Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper. Serve alongside the zucchini.
- For the sauce:
- Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour.
ZUCCHINI CHIP NACHOS
Try something different with that zucchini in your crisper by turning it into nachos. After all, why should tortilla chips have all the fun? Top with salsa, if desired.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Trim ends of zucchini; use a mandoline on the thinnest setting to cut zucchini into 1/8-inch slices. Place slices on a plate lined with paper towels, top with additional paper towels, and press down to remove excess moisture.
- Place zucchini slices on a cutting board and lightly mist with cooking spray. Turn slices over and sprinkle with taco seasoning; lightly mist this side with cooking spray as well. Place slices seasoned-side up on a microwave-safe plate, making sure none are overlapping. Cook in the microwave on high power for 2 minutes and 30 seconds. Carefully flip slices over and cook 30 seconds more. Repeat with remaining zucchini.
- Divide chips between 2 microwave-safe plates. Add black olives, red onion, jalapeno peppers, and Cheddar cheese. Microwave on high power until cheese is melted, about 30 seconds.
Nutrition Facts : Calories 320.9 calories, Carbohydrate 18 g, Cholesterol 59.3 mg, Fat 20.2 g, Fiber 2.6 g, Protein 16.4 g, SaturatedFat 12.1 g, Sodium 1742.9 mg, Sugar 6.3 g
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