SUMMER TIME

Hello ladies and gents this is the viking telling you that today we are talking about 

Zucchini Nachos

Ingredient

• 2 medium zucchini
• ½ teaspoon salt
• 1 tablespoon olive oil
• ½ medium onion, finely chopped
• 1 pound lean ground chicken
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon oregano
• ¼ teaspoon ground black pepper
• 2 cups shredded Cheddar cheese
• ½ cup low-fat sour cream
• ½ cup pico de gallo
• 1 jalapeno pepper, thinly sliced (optional)
• 3 green onions, green parts chopped

Directions

 Step 1

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.

 Step 2

Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper.

 Step 3

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.

 Step 4

Return skillet to low heat and stir in chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm.

 Step 5

Place zucchini slices on the prepared baking pan in a single layer.

 Step 6

Bake in the preheated oven for 5 minutes.

 Step 7

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.

 Step 8

Top nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.