Cheesy BBQ Chicken Zucchini Nachos

The first time I made these zucchini nachos was on a rainy Tuesday when comfort food cravings hit hard but I wanted something lighter than the usual tortilla chip pile. My husband was skeptical about zucchini standing in for crispy chips, but that first bite of smoky BBQ chicken against the tender roasted squash won him over completely. Now they have become our go-to Friday night dinner while streaming movies.

Last summer I served these at a backyard cookout and watched my friend Sarah reach for her third helping before finally asking what made them so addictive. The combination of smoky paprika roasted zucchini with sweet tangy BBQ sauce creates this incredible flavor layer that keeps people coming back for more.

Ingredients

• 3 medium zucchini, sliced into 1/4-inch rounds: Look for firm zucchini without soft spots and try to slice them evenly so they all roast at the same rate
• 2 tablespoons olive oil: This helps the zucchini develop those gorgeous golden edges and prevents sticking to your parchment paper
• 1/2 teaspoon salt: Essential for drawing out moisture and concentrating the zucchini flavor
• 1/4 teaspoon black pepper: Freshly ground gives you the best punch here
• 1/2 teaspoon smoked paprika: This is the secret ingredient that gives the zucchini a subtle smoky depth
• 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves you so much time
• 1/2 cup BBQ sauce: Choose your favorite brand but check that it is gluten-free if needed
• 1 1/2 cups shredded cheddar or Monterey Jack cheese: Pepper Jack adds a nice kick if you want more heat
• 1/2 cup cherry tomatoes, diced: These little bursts of freshness cut through all the rich cheese
• 1/4 cup red onion, finely diced: Soak the diced onion in cold water for 10 minutes to mellow the sharpness
• 1 jalapeño, thinly sliced: Leave the seeds in for serious heat or remove them for just a gentle warmth
• 1/4 cup fresh cilantro, chopped: The bright herbal notes really pop against the smoky BBQ chicken
• 1/4 cup sour cream: A cool creamy finish that balances everything beautifully
• Lime wedges: That squeeze of acid right before serving makes all the flavors sing

Instructions

Get your oven ready:

Preheat to 425°F and line a large baking sheet with parchment paper for easy cleanup

Season the zucchini:

Toss the rounds with olive oil, salt, pepper and smoked paprika until evenly coated

Roast the base:

Spread zucchini in a single layer and roast for 10 to 12 minutes until tender with golden edges

Prepare the topping:

While zucchini roasts, mix shredded chicken with BBQ sauce until every piece is well coated

Build your nachos:

Arrange zucchini close together on the baking sheet then top with BBQ chicken and shredded cheese

Melt it all together:

Bake for 5 to 7 minutes until cheese is bubbly and starting to turn golden

Add the fresh toppings:

Scatter cherry tomatoes, red onion, jalapeño slices and cilantro over the hot cheesy surface

Finish and serve:

Drizzle with sour cream and serve immediately with lime wedges for squeezing

Save

My daughter originally turned her nose up at zucchini anything but after trying these at a friends house she actually requested them for her birthday dinner. There is something about the fun nacho format that makes vegetables feel like a special treat rather than a healthy obligation.

Making It Your Own

I have discovered that swapping in black beans or grilled corn makes an fantastic vegetarian version that still feels hearty and satisfying. The toppings are really where you can get creative based on what your family loves most.

Perfect Pairings

These nachos shine alongside a crisp cold lager or a zesty margarita with plenty of fresh lime juice. The cold bubbly drink cuts through the rich cheese and BBQ while refreshing your palate between bites.

Timing Everything Right

I learned through trial and error that having all your toppings prepped before the zucchini comes out of the oven makes assembly so much smoother. Nothing is worse than scrambling to dice tomatoes while your cheese is losing its perfect melt.

• Prep all your fresh toppings while the zucchini roasts in the oven
• Shred your cheese ahead of time so it is ready to sprinkle
• Warm your BBQ sauce slightly if it has been in the refrigerator

Save

These cheesy zucchini nachos have become one of those recipes I turn to again and again because they never fail to make dinner feel like a special occasion.

Recipe Questions & Answers

→ Can I make this dish vegetarian?

Yes, you can easily make a vegetarian version by swapping the BBQ chicken for black beans or grilled corn. The zucchini base and cheese toppings work perfectly with these alternatives, maintaining the same delicious texture and flavor profile.

→ What type of cheese works best for this dish?

Cheddar or Monterey Jack cheese work great for their melting properties and mild flavor that complements the BBQ sauce. For extra heat, try pepper Jack cheese which adds a nice spicy kick to the nachos.

→ How do I prevent the zucchini from getting mushy?

Roast the zucchini rounds for 10-12 minutes until they're slightly golden and tender but not mushy. Be careful not to overcook them, and make sure they're spread in a single layer on the baking sheet for even cooking.

→ Can I use pre-cooked chicken for this recipe?

Absolutely! Leftover rotisserie chicken works perfectly for this recipe. Simply shred the chicken and toss it with BBQ sauce for an easy, convenient preparation.

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

Serve immediately after baking while the cheese is still hot and bubbly. Drizzle with sour cream and provide lime wedges for squeezing over the top. These nachos pair well with a crisp lager or zesty margarita for a complete meal experience.