Cheesy BBQ Chicken Zucchini Nachos (Print View)
Flavor-packed zucchini nachos with BBQ chicken, cheese, and fresh toppings. Low-carb, gluten-free, and ready in 40 minutes.
# 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
→ 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
# Method:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
02 - Toss zucchini rounds with olive oil, salt, pepper, and smoked paprika in a large bowl 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 still firm enough to hold toppings. Avoid overcooking to prevent mushy texture.
04 - While zucchini roasts, combine shredded chicken breast with BBQ sauce in a mixing bowl. Stir thoroughly until chicken is evenly coated with sauce.
05 - Remove zucchini from oven. Carefully rearrange rounds close together on the baking sheet, slightly overlapping if needed, to create a solid nacho base.
06 - Distribute BBQ chicken evenly over zucchini rounds. Sprinkle shredded cheddar or Monterey Jack cheese generously across the top.
07 - Return baking sheet to oven and bake for 5-7 minutes, or until cheese is fully melted and bubbly. Watch closely to prevent burning.
08 - Remove from oven. Top nachos immediately with diced cherry tomatoes, red onion, jalapeño slices, and fresh cilantro.
09 - Drizzle sour cream over the top and serve with fresh lime wedges on the side for squeezing.
# Insider Tips:
01 -
- All the satisfaction ofloaded nachos without that heavy post-snack food coma
- The zucchini gets perfectly tender yet holds up beautifully under all those toppings
02 -
- Do not skip roasting the zucchini first or you will end up with watery, sad little rounds instead of that perfect tender bite
- Let these cool for just a couple of minutes before diving in so the cheese sets slightly and stays put on each chip
03 -
- Use a mandoline if you have one for perfectly even zucchini rounds that roast at the same rate
- Let the roasted zucchini cool for about 5 minutes before adding toppings so they do not slide right off