Cheesy BBQ Chicken Zucchini Nachos (Printer-friendly)

Vibrant twist on classic nachos with roasted zucchini, smoky BBQ chicken, and fresh toppings. Low-carb, gluten-free, and packed with flavor.

# 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 if needed)

→ Toppings

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
12 - 1/4 cup fresh cilantro, chopped
13 - 1/4 cup sour cream
14 - Lime wedges, for serving

# How To Make It:

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 to coat evenly.
05 - Remove zucchini from the oven. Arrange rounds close together on the baking sheet to form a compact nacho base.
06 - Distribute BBQ chicken evenly over the zucchini rounds. Sprinkle shredded cheese across the top.
07 - Return to the oven and bake for 5–7 minutes until cheese is melted and bubbly.
08 - Remove from oven. Top with cherry tomatoes, red onion, jalapeño slices, and cilantro. Drizzle with sour cream and serve with lime wedges.

# Expert Tips:

01 -
  • You get all the messy, indulgent fun of nachos without the post-snack food coma
  • The roasted zucchini holds up surprisingly well under all those toppings, staying tender-crisp instead of turning into mush
02 -
  • Don't skip the initial roasting step, or you'll end up with watery zucchini that makes everything soggy
  • Pat the zucchini dry with paper towels before tossing with oil if they seem especially wet from the store
  • Let everyone add their own toppings at the table, some people go light on jalapeños while others pile them on
03 -
  • Use a mandoline if you have one for perfectly uniform zucchini rounds that cook evenly
  • Line your baking sheet with parchment, not foil, so you don't lose any of that delicious crispy cheese stuck to the pan

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