Cheesy BBQ Chicken Zucchini Nachos

The first time I made these, my husband looked at me skeptically when he saw zucchini on the baking sheet instead of tortilla chips. About fifteen minutes later, he was standing at the counter, popping them into his mouth straight from the pan, declaring these were better than any nachos wed ever had at a restaurant. That spontaneous weeknight experiment turned into a regular rotation because sometimes the best discoveries happen when you are trying to use up extra zucchini from the garden.

Last summer during a friend's cookout, I brought these out as an appetizer and they disappeared before the burgers even hit the grill. Everyone kept asking what made the base so good, and watching people's faces light up when I told them it was zucchini has become one of my favorite kitchen moments. Something magical happens when the roasted zucchini mingles with smoky BBQ and melted cheese.

Ingredients

• 3 medium zucchini, sliced into 1/4 inch rounds: Look for firm, medium sized zucchini without soft spots. Too large and they get watery, too small and you will be slicing forever. Uniform thickness helps them roast evenly.
• 2 tablespoons olive oil: This helps the spices cling and gives the zucchini that gorgeous golden edge. Do not be tempted to skip this step.
• 1/2 teaspoon salt: Zucchini needs proper seasoning to stand up to bold BBQ flavors.
• 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference here.
• 1/2 teaspoon smoked paprika: This is the secret ingredient that makes the zucchini taste like it has been hanging out near a campfire.
• 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here. Just make sure to shred it into bite sized pieces.
• 1/2 cup BBQ sauce: Use whatever brand you love. A slightly smoky or sweet sauce plays beautifully with the zucchini.
• 1 1/2 cups shredded cheddar or Monterey Jack cheese: Grab a block and shred it yourself. Pre shredded cheese has anti caking agents that prevent that perfect melt we are after.
• 1/2 cup cherry tomatoes, diced: These bring bright acidity that cuts through all the rich cheese and BBQ.
• 1/4 cup red onion, finely diced: Raw onion adds a sharp bite that keeps each bite interesting.
• 1 jalapeño, thinly sliced: Leave the seeds in if you want heat, scrape them out if you prefer it milder.
• 1/4 cup fresh cilantro, chopped: Do not skip this. The fresh herbal pop ties everything together.
• 1/4 cup sour cream: A cool, creamy finish to balance the smoky flavors.
• Lime wedges: A squeeze of fresh lime right before serving brightens the whole dish.

Instructions

Get your oven ready:

Preheat to 425°F and line a large baking sheet with parchment paper. Trust me, you will thank yourself later when cleanup is just a matter of crumpling up that paper.

Season the zucchini:

Toss those zucchini rounds with olive oil, salt, pepper, and smoked paprika until every piece is lightly coated. Use your hands to really massage the seasonings in.

Roast until golden:

Spread the zucchini in a single layer on your prepared baking sheet. Roast for 10 to 12 minutes until they are tender and just starting to turn golden brown at the edges. You want them fork tender but not mushy.

Make the BBQ chicken:

While the zucchini roasts, mix your shredded chicken with BBQ sauce in a bowl. Keep tossing until every piece is coated in that smoky sauce.

Build your nacho base:

Pull the zucchini from the oven and rearrange the rounds so they are snug against each other, overlapping slightly. This creates a stable foundation for all the toppings coming next.

Add the good stuff:

Pile that BBQ chicken evenly over the zucchini rounds, then shower everything with shredded cheese. Try to get some cheese on every single piece.

Melt it all together:

Return the pan to the oven for 5 to 7 minutes. Watch through the oven door until the cheese is bubbling and starting to turn golden in spots.

Finish with fresh toppings:

Scatter cherry tomatoes, red onion, jalapeño slices if you are using them, and that fresh cilantro all over the top. Drizzle with sour cream and serve with lime wedges on the side.

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My daughter asked if we could have these for her birthday dinner instead of cake, which pretty much says everything about how good they are. There is something special about a dish that makes vegetables feel like an indulgence rather than an obligation.

Make It Your Own

Sometimes I swap in pepper Jack cheese when I want extra kick, or add black beans for more protein. The beauty of this recipe is how forgiving it is, like a canvas that works with whatever flavors you are craving. Try grilled corn in the summer or diced avocado when you want something creamy.

Timing Is Everything

I have learned that roasting the zucchini first is non negotiable. Early attempts where I skipped this step resulted in watery, sad nachos that fell apart. That initial roast concentrates the zucchini flavor and gives it enough structure to hold up under all those toppings without turning into mush.

Serving Strategy

These are best served straight from the oven while the cheese is still molten. I bring the entire baking sheet to the table and let everyone dive in together, which always sparks the best conversations. Something about communal food brings people together in a way that individual portions never quite do.

• Set out extra lime wedges so people can brighten their own portion
• Keep the sour cream on the side unless you know everyone loves it
• Have napkins ready because these are wonderfully messy

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These nachos have become my go to for bringing people together around the table. There is something joyful about watching skeptics become converts with just one bite.

Recipe FAQs

→ Can I make this vegetarian?

Yes! Simply swap the BBQ chicken for black beans or grilled corn for a vegetarian version. You can also use your favorite vegetarian BBQ sauce to maintain the smoky flavor profile.

→ What cheese works best?

Cheddar or Monterey Jack cheese melts beautifully and provides great flavor. For extra heat, try pepper Jack cheese instead. Both options create that perfect melty, bubbly topping.

→ How do I prevent soggy zucchini?

Roast zucchini rounds until slightly golden but not mushy, about 10-12 minutes. Spread them in a single layer on the baking sheet and avoid overcrowding. This helps them stay crisp while forming a sturdy nacho base.

→ Can I use rotisserie chicken?

Absolutely! Leftover rotisserie chicken works perfectly. Just shred it and toss with BBQ sauce. It's a great way to use up leftovers and adds wonderful flavor.

→ What sides pair well?

This dish pairs beautifully with a crisp lager or zesty margarita. For a complete meal, add a simple green salad or serve with extra lime wedges for squeezing over the top.