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Zucchini Nacho Bites

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PREP TIME
45 min
COOKING TIME
15 min
TOTAL TIME
90 min
SERVINGS
6 servings
Zucchini Nacho Bites
Ingredients
  • 2 medium zucchini
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 1 pound lean ground chicken
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon oregano
  • 1/4 teaspoon ground black pepper
  • 2 cups shredded Cheddar cheese
  • 1/2 cup low-fat sour cream
  • 1/2 cup pico de gallo
  • 1 jalapeno pepper, thinly sliced
  • 3 green onions, green parts chopped
Instructions
1
Slice the zucchini into thin, uniform pieces using a specialized kitchen tool designed for this purpose.
2
Place these slices in a perforated container, sprinkle with salt, and mix well to distribute evenly.
3
Allow the slices to sit for 30 minutes, allowing excess moisture to evaporate.
4
Transfer the slices to a clean cloth napkin and gently blot dry, removing any remaining moisture.
5
Heat a suitable cooking oil in a skillet over medium-high heat. Add the onion and cook until it becomes translucent, 2 to 3 minutes.
6
Add the chicken and cook until it is lightly browned, breaking it up into small fragments as it cooks, 5 to 6 minutes.
7
Drain off any excess liquid that accumulates during this process.
8
Return the skillet to a low heat setting and stir in the chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper.
9
Keep the mixture warm by maintaining its temperature.
10
Arrange the zucchini slices in a single layer on the prepared baking sheet.
11
Bake the slices in the preheated oven for 5 minutes, allowing them to soften slightly.
12
Remove the zucchini from the oven and top it with the chicken mixture and shredded Cheddar cheese.
13
Return the zucchini to the hot oven and bake for an additional 2 to 3 minutes, or until the cheese is melted.
14
Serve the nachos hot, topped with dollops of sour cream, pico de gallo, jalapeno slices, and chopped green onions.