Zucchini Nachos

• 2 medium zucchini, thinly sliced
• 1/2 onion, chopped
• 1 lb ground chicken, turkey or beef
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp oregano
• salt and pepper to taste
• 1/2 cup salsa or pico de gallo
• 1-2 cups 2% shredded cheddar cheese
• green onion
• avocado
• jalapeno pepper (optional)

Directions:

Preheat oven to 425.

Place sliced zucchini in a colander, sprinkle and toss with salt. Let drain for about 30 minutes. Place slices on a paper towel and pat dry.

Place zucchini on baking pan in a single layer and bake for 15-20 minutes. Or you can cook the zucchini in an air fryer to make them more crispy.

Spray skillet with a little oil. Over medium heat, add onion and saute for 2-3 minutes. Add ground chicken, turkey or beef and cook until no longer pink and drain.

Stir in chili powder, paprika, cumin, garlic powder, oregano, salt, pepper and salsa. Top zucchini with meat mixture and then cheese. Return to the oven and bake a couple minutes until cheese is melted.

Top with additional salsa, avocado, green onion or jalapeno.