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Zucchini Nachos
By Lauren Miyashiro
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
8
Maybe vegetables can be fun!
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Ingredients
- 3 large zucchini, sliced into 1/2" rounds
- 1 tsp. cumin
- 1/4 tsp. chili powder
- 1/4 tsp. smoked paprika
- kosher salt
- Freshly ground black pepper
- 1 1/2 cups shredded cooked chicken
- 1 cup Shredded Monterey Jack
- 1/2 red onion, chopped
- 1 avocado, cubed
- Pico de Gallo
- pickled jalapeños
Directions
- Step 1Preheat oven to 400°. Place sliced zucchini on a large baking sheet in a single layer. Toss with olive oil, cumin, chili powder and paprika then season with salt and pepper. Bake until slightly tender, 5 minutes.
- Step 2Keep zucchini rounds on the baking sheet and top with shredded chicken, monterey jack and red onion. Bake until the cheese is melty and the chicken is warmed through, about 10 more minutes.
- Step 3Top zucchini nachos with avocado, pico de gallo and pickled jalapeños.
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