Cheesy BBQ Chicken Zucchini Nachos (Printable)

Flavor-packed zucchini nachos topped with BBQ chicken, cheese, and fresh garnishes for a delicious low-carb meal.

# What You'll Need:

→ For the Zucchini Base

01 - 3 medium zucchini, sliced into 1/4-inch rounds
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon smoked paprika

→ For the BBQ Chicken

06 - 2 cups cooked chicken breast, shredded
07 - 1/2 cup BBQ sauce (gluten-free recommended)

→ Toppings and Garnishes

08 - 1 1/2 cups shredded cheddar or Monterey Jack cheese
09 - 1/2 cup cherry tomatoes, diced
10 - 1/4 cup red onion, finely diced
11 - 1 jalapeño, thinly sliced (optional)
12 - 1/4 cup fresh cilantro, chopped
13 - 1/4 cup sour cream (optional)
14 - Lime wedges, for serving

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss zucchini rounds with olive oil, salt, pepper, and smoked paprika until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast zucchini for 10-12 minutes until slightly golden and tender but not mushy.
04 - While zucchini roasts, combine shredded chicken with BBQ sauce in a bowl. Mix thoroughly until chicken is evenly coated.
05 - Remove zucchini from oven. Arrange rounds close together on the baking sheet to create a stable nacho base.
06 - Distribute BBQ chicken evenly over zucchini rounds. Sprinkle shredded cheese generously across the top.
07 - Return to oven and bake for 5-7 minutes until cheese is fully melted and bubbly.
08 - Remove from oven. Top with cherry tomatoes, red onion, jalapeño slices if desired, and fresh cilantro.
09 - Drizzle with sour cream and serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • All the satisfaction of loaded nachos without the heavy carb crash that leaves you feeling stuffed and sluggish
  • The zucchini rounds get perfectly tender in the oven while still holding their shape under all those toppings
  • You can customize the spice level and toppings to please everyone at your table
02 -
  • Do not skip roasting the zucchini first or you will end up with watery soggy nachos
  • Let the roasted zucchini cool for just a couple minutes before adding toppings so they do not slide right off
  • These are best eaten immediately while the cheese is still molten and irresistible
03 -
  • Pat your zucchini rounds dry with paper towels before tossing with oil to remove excess moisture
  • Let the nachos rest for about 3 minutes after baking so the cheese sets slightly
  • Serve right from the baking sheet for a casual family style presentation

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