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–+ servings
zucchini nachos

Beef Zucchini Nachos

These low carb zucchini nachos are delicious, crunchy, and have a flavor-packed bite!
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Prep Time 5 minutes
Cook Time 20 minutes
Course lunch, Main Course
Cuisine American, Mexican
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan
  • sheet pan
  • oven

Ingredients
  

  • 10 oz ground beef
  • 2 each zucchini
  • 1/4 cup white onions (diced)
  • 1 each yellow bell pepper (diced)
  • 1/4 cup cherry tomatoes (sliced)
  • 1/2 cup shredded cheddar cheese
  • 1/8 tsp chili powder
  • 1/8 tsp cumin
  • 1/8 tsp paprika
  • 1/8 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Zucchini

  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Pre-heat the oven to 400F
  • Slice the zucchini into 1/4 inch thick rounds. Season with garlic powder and salt. Coat with olive oil
  • Place the zucchini slices on a sheet pan and bake them in the oven for 12 to 15 minutes
  • Meanwhile, add olive oil to a saute pan on medium-high heat. Saute the onions and bell peppers until they soften (about 2 to 3 minutes)
  • Next, add the ground beef and seasonings and saute until it is fully cooked and golden brown (about 6 to 7 minutes)
  • Remove the zucchini slices from the oven and top them off with the taco meat. Top it off with shredded cheese and cherry tomatoes