Healthy Zucchini Nachos Baked with Chili
Servings: 8 people
It's easy to make nachos baked with leftover no bean chili and zucchini slices. These low carb nachos make a great keto snack or appetizer that's quick to prepare.
Preheat oven to 350°F.
Lay zucchini slices in slightly greased baking tray. Lightly brush each zucchini slice with olive oil. Roast zucchini for 5 to 8 minutes or until slightly tender.
Remove zucchini from oven and top with No Bean Low Carb Chili, cheddar and mozzarella cheese.
Bake for 8 to 10 minutes or until cheese have melted and slightly golden.
Cool for about two minutes and enjoy!
You can use any low carb chili for the nachos.
Can be served with pico de gallo, cucumber salsa, and guacamole.
Serving: 5pieces | Calories: 116 | Carbohydrates: 2.3g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 270mg | Potassium: 94mg | Vitamin A: 550IU | Vitamin C: 6.6mg | Calcium: 120mg | Iron: 1mg
[serving_size] => 5
[calories] => 116
[carbohydrates] => 2.3
[protein] => 9
[fat] => 8
[saturated_fat] => 4
[cholesterol] => 30
[sodium] => 270
[potassium] => 94
[vitamin_a] => 550
[vitamin_c] => 6.6
[calcium] => 120
[iron] => 1
[serving_unit] => pieces
Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.