Cheesy BBQ Chicken Zucchini Nachos

The first time I made zucchini nachos was on a Tuesday night when I had nothing but a pile of zucchini and leftover rotisserie chicken. I was skeptical that zucchini could replace tortilla chips, but after one bite, I was hooked. The way the zucchini roasts up all tender but still holds its weight is magical. Plus, the BBQ chicken and melted cheese combination is completely addictive.

My husband walked in while these were bubbling away in the oven and literally said, Something smells amazing in here. We devoured the entire pan standing at the counter because neither of us wanted to wait to sit down. Since then, this has become our Friday night favorite, paired with a cold beer and a movie on the couch.

Ingredients

• 3 medium zucchini, sliced into 1/4-inch rounds: Look for zucchini that feel firm and heavy for their weight, as they will hold up better during roasting without getting soggy
• 2 tablespoons olive oil: This helps the zucchini develop those gorgeous golden edges and prevents sticking
• 1/2 teaspoon salt: Essential for drawing out moisture and seasoning the zucchini so it does not taste bland
• 1/4 teaspoon black pepper: Adds a nice bite that balances the sweetness of the BBQ sauce
• 1/2 teaspoon smoked paprika: This is the secret ingredient that gives the zucchini a smoky depth even before the toppings go on
• 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves time
• 1/2 cup BBQ sauce: Choose a sauce you love because it really drives the flavor profile
• 1 1/2 cups shredded cheddar or Monterey Jack cheese: Monterey Jack melts beautifully while cheddar adds that sharp cheese flavor
• 1/2 cup cherry tomatoes, diced: They add a burst of freshness and acidity to cut through the rich cheese
• 1/4 cup red onion, finely diced: Provides a nice crunch and sharp contrast to the other toppings
• 1 jalapeño, thinly sliced: Optional but recommended if you like a little heat
• 1/4 cup fresh cilantro, chopped: Brightens everything up and adds a pop of color
• 1/4 cup sour cream: The cool creaminess balances the smoky BBQ flavors perfectly
• Lime wedges: A squeeze of lime right before serving makes all the flavors sing

Instructions

Preheat and prepare your oven:

Set your oven to 425°F and line a large baking sheet with parchment paper so cleanup is effortless later.

Season the zucchini slices:

In a large bowl, toss the zucchini rounds with olive oil, salt, pepper, and smoked paprika until every piece is evenly coated.

Roast the zucchini:

Spread them in a single layer on your prepared baking sheet and roast for 10 to 12 minutes until they are slightly golden and tender but still hold their shape.

Prepare the BBQ chicken:

While the zucchini roasts, combine your shredded chicken with BBQ sauce in a bowl and mix until every strand is nicely coated.

Assemble the nacho base:

Pull the zucchini from the oven and arrange them close together on the baking sheet so you can pile on toppings without everything sliding off.

Add the chicken and cheese:

Distribute the BBQ chicken evenly over the zucchini rounds and then sprinkle with all that shredded cheese.

Melt everything together:

Pop the tray back into the oven for 5 to 7 minutes until the cheese is completely melted and bubbling.

Top with fresh garnishes:

Remove from the oven and immediately scatter with cherry tomatoes, red onion, jalapeño slices, and cilantro.

Serve it up:

Drizzle with sour cream and serve with lime wedges on the side so everyone can add a squeeze if they want.

Save

Last summer I made these for a backyard get together and my friend who swore she hated zucchini went back for thirds. She texted me the next day asking for the recipe because her kids kept talking about those special nachos. Now it is the one dish I can bring to any potluck and come home with an empty pan every single time.

Making Ahead and Storage

You can prep all the ingredients ahead of time but do not assemble the nachos until you are ready to bake them. Store the roasted zucchini, BBQ chicken, and toppings separately in airtight containers in the refrigerator. Leftovers actually reheat surprisingly well in a 350°F oven for about 10 minutes, though the zucchini will be softer than the first time around.

Perfect Pairings

These nachos are hearty enough to stand alone as a main course, but I love serving them with a simple side salad dressed with lime vinaigrette. They also pair beautifully with grilled corn on the street corn style during summer months. For drinks, an ice cold Mexican lager or a spicy margarita on the rocks complements the smoky BBQ flavors perfectly.

Easy Variations to Try

Do not be afraid to make this recipe your own based on what you have in the fridge. The beauty of these nachos is how versatile they are while still being delicious every time. I have used different proteins, cheeses, and vegetables depending on what was in my CSA box that week.

• Swap the chicken for black beans and corn for a vegetarian version that is just as satisfying
• Use pepper Jack cheese instead of cheddar if you want more heat without adding extra jalapeños
• Add a layer of black beans or refried beans under the cheese for extra protein and fiber

Save

There is something so satisfying about eating nachos that leave you feeling energized instead of stuffed. These zucchini nachos have become my go to for when I want all the comfort food vibes without the heavy aftermath.

Recipe FAQs

→ Can I make these nachos vegetarian?

Yes! Simply swap the BBQ chicken for black beans or grilled corn. You can also add extra veggies like bell peppers or mushrooms for more variety.

→ What's the best cheese to use?

Cheddar or Monterey Jack work great for that classic melted cheese effect. For extra heat, try pepper Jack cheese instead.

→ How do I prevent the zucchini from getting soggy?

Roast the zucchini rounds separately first until they're slightly golden and tender but not mushy. Then arrange them on the baking sheet and add toppings before the final bake.

→ Can I prepare these ahead of time?

You can roast the zucchini and prepare the BBQ chicken ahead, but add the cheese and bake just before serving for best results. The toppings can be prepared in advance too.

→ What sides pair well with these nachos?

These nachos go great with a crisp lager or zesty margarita. A simple green salad or guacamole also complements the flavors nicely.