Cheesy BBQ Chicken Zucchini (Printable)

Smoky BBQ chicken atop roasted zucchini with melty cheese and fresh toppings for a flavorful, low-carb treat.

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

# How-To Steps:

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. Spread evenly on the prepared baking sheet in a single layer.
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 well to coat evenly.
05 - Remove zucchini from the oven. Carefully arrange zucchini rounds close together on the baking sheet to form a compact nacho base.
06 - Evenly distribute BBQ chicken over the zucchini rounds. Sprinkle with shredded cheese.
07 - Return to the oven and bake for 5-7 minutes, or until cheese is melted and bubbly.
08 - Remove from oven. Top nachos with cherry tomatoes, red onion, jalapeño slices, and cilantro.
09 - Drizzle with sour cream and serve immediately with lime wedges.

# Expert Advice:

01 -
  • The zucchini rounds get perfectly tender and golden while holding up beautifully under all those toppings
  • You can load on the cheese and BBQ chicken without the heavy feeling that regular nachos sometimes bring
  • These come together in under 40 minutes but taste like they took all afternoon to perfect
02 -
  • Dont skip that initial roast of the zucchini rounds or they will be watery and soggy under all those toppings
  • Let the nachos sit for about 2 minutes after coming out of the oven so the cheese sets slightly
03 -
  • Pat the zucchini rounds dry with paper towels before tossing with oil to prevent soggy nachos
  • Warm your BBQ sauce slightly before mixing with the chicken for easier coating

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