E-Book:

109

Printed Book:

109

Nacho-style Zucchini

Cut zucchini into 1/4-inch slices using a mandolin. Pat dry zucchini slices with a towel, sprinkle with salt and set aside. Preheat the oven to 400°F. Line a 12x18 inch baking sheet with parchment paper. Heat oil in a frying pan over medium-high heat. Add onion and sauté until translucent. Add chicken and cook, crumbling the chicken until lightly brown. Turn pan to low heat and stir in spices. Drain excess liquid, turn off the heat and cover to keep warm. Place zucchini slices on the prepared baking pan in a single layer. Bake for 5 minutes. Top with the chicken mixture and cheese. Bake until the cheese is melted, 2–3 minutes. Top nachos with salsa, dollops of goat yogurt, jalapeño and green onions. Serve immediately.

Ingredients:

1)

medium zucchini : 2

2)

sea salt for sprinkling :

3)

olive oil : 1 tablespoon

4)

medium onion, finely chopped : 0.5

5)

lean ground chicken : 1 lb

6)

chili powder : 1 teaspoon

7)

paprika : 0.5 teaspoon

8)

cumin : 0.5 teaspoon

9)

garlic powder : 0.5 teaspoon

10)

sea salt : 0.5 teaspoon

11)

oregano : 0.25 teaspoon

12)

black pepper : 0.25 teaspoon

13)

shredded mozzarella cheese : 1 cup

14)

medium salsa : 0.5 cup

15)

goat yogurt (optional) : 2 tablespoon

16)

jalapeno pepper, thinly sliced (optional) : 1

17)

green onions, green parts chopped : 3

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