Cheesy BBQ Chicken Zucchini

The first time I made these zucchini nachos was on a Tuesday night when I was craving something indulgent but trying to cut back on chips. My husband raised an eyebrow at the idea, but one bite in and he was already planning when we could have them again. Now they have become our go-to whenever we want all the satisfaction of loaded nachos without the food coma.

I served these at a summer get-together last year, watching skeptics turn into converts as they reached for seconds and thirds. The combination of smoky BBQ chicken and cool fresh toppings just works in this way that feels like a party on a plate. My friend Sarah still texts me asking when I am making them again.

Ingredients

• 3 medium zucchini: Slice these into 1/4-inch rounds so they roast evenly without getting mushy or falling apart
• 2 tablespoons olive oil: This helps the zucchini develop those gorgeous golden edges and keeps them from sticking
• 1/2 teaspoon salt: Essential for drawing out some moisture and seasoning the zucchini from the inside out
• 1/4 teaspoon black pepper: Adds a subtle heat that plays beautifully with the smoky paprika
• 1/2 teaspoon smoked paprika: This is what gives the zucchini that depth and almost grilled flavor even in the oven
• 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here, saving you time while delivering great flavor
• 1/2 cup BBQ sauce: Choose a good quality sauce you enjoy on its own since it will be the star seasoning
• 1 1/2 cups shredded cheddar or Monterey Jack cheese: These melt beautifully and provide that perfect cheese pull we all love
• 1/2 cup cherry tomatoes: Their sweetness balances the smoky BBQ and adds fresh pops of color
• 1/4 cup red onion: Finely diced so you get that sharp crunch in every bite without overwhelming the other flavors
• 1 jalapeño, thinly sliced: Optional for heat, but I love how the fresh spice cuts through the rich cheese
• 1/4 cup fresh cilantro: Sprinkle this generously at the end to brighten everything up
• 1/4 cup sour cream: The cool creamy element that ties all the bold flavors together
• Lime wedges: A squeeze of fresh lime right before serving makes all the flavors pop

Instructions

Get your oven ready:

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

Season the zucchini rounds:

Toss them with olive oil, salt, pepper, and smoked paprika until every piece is lightly coated

Start roasting:

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

Prepare the BBQ chicken:

While the zucchini roasts, combine shredded chicken with BBQ sauce in a bowl until evenly coated

Assemble your nacho base:

Pull the zucchini from the oven and arrange the rounds close together so toppings will not slide off

Add the chicken and cheese:

Distribute BBQ chicken evenly over all the zucchini, then sprinkle shredded cheese generously on top

Melt everything together:

Return to the oven for 5 to 7 minutes until the cheese is bubbly and starting to turn golden in spots

Finish with fresh toppings:

Top immediately with tomatoes, red onion, jalapeño slices, and cilantro while everything is hot

Serve with lime and sour cream:

Drizzle with sour cream and serve with lime wedges on the side so everyone can add their own squeeze

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These have become the dinner I make when I want to feel like I am indulging while still getting in my vegetables. There is something so satisfying about piling on all those toppings and digging in with friends.

Making It Vegetarian

Swap the BBQ chicken for black beans rinsed and tossed with a little BBQ sauce, or try grilled corn kernels mixed with some black beans for a sweet and savory combination that works just as beautifully.

Cheese Options

While cheddar and Monterey Jack are classic choices, pepper Jack adds a nice kick if you want more heat. A mix of half pepper Jack and half sharp cheddar gives you the best of both worlds with extra flavor depth.

Serving Ideas

These work as an appetizer for a crowd or a light main dish alongside a simple green salad.

• Pair with ice cold beer or a lime spiked margarita for the full experience
• Set up a toppings bar and let everyone customize their own portion
• Keep extra lime wedges on hand because that acidity really makes the dish sing

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Hope these become a new favorite in your house like they have in mine.

Common Recipe Questions

→ What type of cheese works best for this dish?

Cheddar or Monterey Jack provide a creamy, melty texture that complements the smoky BBQ chicken well. Pepper Jack adds a spicy kick if preferred.

→ Can I make a vegetarian version?

Yes, substitute the BBQ chicken with black beans or grilled corn to maintain the rich flavors while keeping it meat-free.

→ How do I prevent the zucchini from becoming soggy?

Roast zucchini slices separately until just tender and slightly golden, ensuring they remain firm enough to hold toppings without becoming mushy.

→ What wine or drink pairs well with this dish?

A crisp lager or a zesty margarita complements the smoky and tangy flavors beautifully, balancing richness and spice.

→ Is this suitable for gluten-free diets?

Yes, as long as you use gluten-free BBQ sauce and ingredients, this dish is naturally low-carb and gluten-free friendly.