Zucchini Chicken Nachos
Cook Time
15
mins
Calories
261
Serving Size
6
Carbs
11.2
Fat
17.5
Protein
12.1
description
Healthy... as can be :)
ingredients
- 3 zucchini medium to large
- 12 oz chicken cooked and shredded
- 3/4 cup cheese shredded Mexican or Monterey Jack
- 1/3 cup blue cheese crumbles
- 1/2 cup BBQ sauce plus extra for drizzling over the top
- 3 tbs olive oil extra virgin
- 1/4 tsp garlic salt
- salt + pepper
directions
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Preheat oven to 425.
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Rinse and dry the zucchini. Slice into 1/4 inch rounds. Place in a medium bowl and toss with olive oil, a dash of salt and pepper, and garlic salt. Arrange in a single layer as close together as possible on a baking sheet lined with parchment. Place in the oven and bake for 5 minutes. You want the zucchini to be slightly crisp to hold the toppings and not get mushy, so don't over-bake here.
-
In another bowl, combine the chicken and barbecue sauce until sauce is evenly distributed.
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Remove the zucchini chips from oven. Cover with shredded cheese, the bbq chicken, then top with blue cheese crumbles. Place back in the oven for another 7-10 minutes or until the cheese is melted. I like to turn my oven to broil for one last minute to get the cheese nice and bubbly!
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Remove from oven and serve with an additional drizzle of bbq sauce! Fee free to add any other toppings you have on hand: avocado, green onion, chopped lettuce.