Zucchini Nachos

Step 1
Cut zucchini into 1/4-inch slices using a mandoline slicer. Place slices in a colander, sprinkle with salt, and toss to coat. Let drain for 30 minutes. Place slices on a clean kitchen towel and pat dry.

Step 2
Preheat the oven to 400 degrees F (200 degrees C). Line a 12×18-inch baking sheet with parchment paper.

Step 3
Heat oil in a skillet over medium-high heat. Add onion and saute until translucent, 2 to 3 minutes. Add chicken and cook until lightly browned, breaking meat up into small crumbles, 5 to 6 minutes. Drain and discard any accumulated liquid.

Step 4
Return skillet to low heat and stir in chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm.

Step 5
Place zucchini slices on the prepared baking pan in a single layer.

Step 6
Bake in the preheated oven for 5 minutes.

Step 7
Remove zucchini from oven and top with chicken mixture and shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, 2 to 3 minutes more.

Step 8
Top nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.