Cheesy BBQ Chicken Zucchini Nachos

The first time I made zucchini nachos, my husband raised an eyebrow and asked where the tortilla chips were. Twenty minutes later, he was licking the fork and asking when we could have them again. These have become our go-to Friday night comfort food, and honestly, I don't miss the carbs at all.

Last summer, I made these for a backyard cookout when our friends announced they were cutting carbs. Everyone crowded around the platter, and the best part was watching skeptics turn into converts after just one bite. Now they request them at every gathering.

Ingredients

• 3 medium zucchini, sliced into 1/4-inch rounds: Look for firm, medium-sized zucchini without soft spots. I've learned that slicing them uniformly helps them roast evenly, so take your time with the knife work here.
• 2 tablespoons olive oil: This helps the zucchini caramelize rather than steam. Don't be tempted to skip it even if you're watching your oil intake.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Zucchini needs proper seasoning to shine. I season the rounds before roasting and again after they come out of the oven.
• 1/2 teaspoon smoked paprika: The secret ingredient that makes these taste like they came from a restaurant. It adds a subtle smokiness that pairs beautifully with BBQ sauce.
• 2 cups cooked chicken breast, shredded: Rotisserie chicken from the grocery store works perfectly here. Just pick off the skin and shred the meat into bite-sized pieces.
• 1/2 cup BBQ sauce: Choose a sauce you love drinking straight from the bottle. My family prefers a slightly sweet, Kansas City-style sauce, but anything works.
• 1 1/2 cups shredded cheddar or Monterey Jack cheese: I usually use half sharp cheddar and half pepper Jack for that perfect melty texture with a little kick.
• 1/2 cup cherry tomatoes, diced: These add a fresh pop of acidity that cuts through all the rich cheese and BBQ sauce.
• 1/4 cup red onion, finely diced: Soak the diced onion in cold water for 10 minutes if you want to mellow out the sharp bite.
• 1 jalapeño, thinly sliced: Leave the seeds in if you love heat, or remove them for a milder experience. Some nights I skip this entirely for the kids.
• 1/4 cup fresh cilantro, chopped: This bright herb makes everything taste fresher. If you're in the anti-cilantro camp, fresh parsley works too.
• 1/4 cup sour cream: The cool tanginess balances the smoky BBQ flavors perfectly. Greek yogurt makes a decent substitute in a pinch.
• Lime wedges: A squeeze of fresh lime right before serving transforms the whole dish. Don't skip this final step.

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper. The high heat is crucial for getting those zucchini rounds nicely caramelized.

Prep the zucchini:

Toss the rounds with olive oil, salt, pepper, and smoked paprika until evenly coated. Arrange them in a single layer on your prepared baking sheet without overcrowding.

Roast the base:

Bake for 10 to 12 minutes until they're slightly golden and tender when pierced with a fork. Watch closely toward the end, as thinner slices can go from perfect to burnt quickly.

Make the BBQ chicken:

While the zucchini roasts, toss your shredded chicken with BBQ sauce in a bowl. Mix until every piece is nicely coated.

Build your nachos:

Pull the zucchini from the oven and arrange the rounds closer together, slightly overlapping. Top with the BBQ chicken and sprinkle cheese evenly over everything.

Melt it all together:

Return to the oven for 5 to 7 minutes until the cheese is bubbly and starting to brown in spots. The kitchen should smell amazing right about now.

Add the fresh toppings:

Scatter cherry tomatoes, red onion, jalapeño slices if using, and cilantro over the hot cheesy zucchini. The contrast of cold toppings against hot cheese is part of what makes these so irresistible.

Finish with flair:

Drizzle with sour cream and serve immediately with lime wedges on the side. Let everyone squeeze their own lime to taste.

Save

My daughter now requests these for her birthday dinner every year instead of pizza. There's something about building your own nacho pile that makes dinner feel like a celebration, no matter what day of the week it is.

Make It Vegetarian

Swap the BBQ chicken for black beans rinsed and drained, or use grilled corn kernels cut right off the cob. The vegetarian version might just convert the meat lovers at your table.

Perfect Pairings

These nachos shine alongside an ice-cold lager or a spicy margarita. On game days, I serve them with a simple green salad to balance out the richness.

Make Ahead Tips

You can slice the zucchini and mix the BBQ chicken up to a day in advance. Just keep everything separate in the refrigerator until you're ready to roast and assemble.

• Don't top the nachos until you're ready to serve or the zucchini will get soggy
• If you're taking these to a party, pack the fresh toppings in a separate container
• Leftovers reheat surprisingly well in a 350°F oven for about 10 minutes

Save

These zucchini nachos started as an experiment but became a family staple. Hope they bring as much joy to your table as they have to ours.

Recipe FAQs

→ Can I make this dish vegetarian?

Yes! For a vegetarian version, simply swap the BBQ chicken for black beans or grilled corn. You can also use your favorite vegetarian BBQ sauce or season the beans with smoked paprika and paprika to mimic the smoky flavor.

→ What type of cheese works best?

Cheddar or Monterey Jack cheese work beautifully, providing that classic melty, stretchy quality. For extra heat, try pepper Jack cheese. The cheese should be shredded for even melting and distribution over the nachos.

→ How do I prevent the zucchini from getting mushy?

Roast the zucchini rounds at a high temperature (425°F) for 10-12 minutes until they're slightly golden but still firm. Don't overcook them initially - they'll soften further when topped with cheese and baked again. Make sure to slice them evenly for consistent cooking.

→ Can I prepare this ahead of time?

You can roast the zucchini rounds ahead of time and store them in the refrigerator. When ready to serve, assemble the nachos and bake just the cheese-topped portion for 5-7 minutes until melted. The fresh toppings should be added after baking for best texture and flavor.

→ What's the best way to serve these nachos?

Serve immediately while hot and bubbly. Garnish with fresh cilantro, diced tomatoes, red onion, and sliced jalapeño. A dollop of sour cream and lime wedges on the side add brightness and creaminess. Pair with a crisp lager or zesty margarita for a complete meal experience.