Low-Carb Zucchini Nachos

March 29, 2017 by Leanne Vogel January 25, 2019

Disks of crisp zucchini slices topped with spicy beef, olives, green onions and dairy-free cheese. Made paleo-friendly without the cheese. Served alongside MCT guacamole enriched with Equip Collagen Peptides. MACROS Fat 60% Carbs 10% Protein 30%.

Ingredients

Low-Carb Nacho Chips

• 2 medium zucchini, sliced into thin rounds

Meat

• 1/2 pound (225 g) regular ground beef
• 1/2 tablespoon chili powder
• 1/2 teaspoon finely ground gray sea salt
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano leaves

MCT Guacamole

• 1 avocado
• 2 tablespoons Equip Collagen Peptides
• 1 tablespoon MCT oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon finely ground gray sea salt
• pinch vitamin C crystals, optional

Toppings

• 1/3 cup (38 g) shredded dairy-free cheese, optional
• 3 tablespoons sliced black olives
• 2 green onions, sliced

Instructions

1. Line a large plate with parchment paper, placing each of the zucchini disks onto the paper being sure to not overlap. You will have to cook the zucchini in batches.
2. Transfer the plate to the microwave and cook for 8 to 10 minutes on 50% power setting. You know the chips will be done with the edges curl and the middles get slightly golden. Once complete, remove the parchment paper from the microwave, flip over, and drop the chips onto a cooling rack. Repeat with remaining zucchini rounds.
3. Meanwhile, place all the meat ingredients into a large frying pan. Heat on medium, rotating frequently, until the meat is no longer pink.
4. Combine all of the MCT Guacamole ingredients together in a medium-sized bowl. Mash until combined.
5. Transfer chips to a clean plate. Top with cooked meat, cheese, olives, and sliced green onions. Serve alongside MCT guacamole.

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Notes

Paleo: to keep the recipe paleo, remove the dairy-free cheese.

Nutrition Information Per Serving