Zucchini Nachos
Get ready to flip your nacho game completely upside down!
These BBQ chicken zucchini nachos pack all the loaded, cheesy goodness you crave but swap tortilla chips for perfectly grilled zucchini rounds.
Trust me, once you taste that smoky char paired with tangy BBQ chicken and melted cheese, you’ll wonder why regular nachos ever seemed like a good idea.
The magic happens when those zucchini slices hit the grill and develop those gorgeous char marks, then get piled high with saucy chicken, bubbling cheese, and all your favorite nacho fixings.
Every bite delivers that perfect contrast of tender zucchini, savory BBQ flavors, and creamy blue cheese that’ll have everyone asking for the recipe. Plus, the kids will actually eat their vegetables without realizing it!
Ingredients
For the Zucchini Base:
- 3 medium to large zucchinis
- 3 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- 1/4 teaspoon garlic salt
For the BBQ Chicken:
- 12 ounces chicken (rotisserie or grilled)
- 1/2 cup BBQ sauce, plus extra for drizzling
For the Toppings:
- 3/4 cup shredded Mexican or Monterey Jack cheese
- 1/3 cup blue cheese crumbles
- 1 can black beans, drained
- 1 large tomato, diced (optional)
- 1 ear grilled corn or 1 cup frozen grilled corn
For Serving:
- Pickled onions
- 1 tablespoon red onion, minced
- Blue cheese dressing
Steps
- Preheat your oven to 425°F (220°C) and heat up the grill to medium-high heat. Having both ready ensures smooth timing between grilling and baking steps.
- Rinse and thoroughly dry the zucchini, then slice into 1/4-inch rounds. This thickness is crucial – any thinner and they’ll get mushy, any thicker and they won’t cook through properly. Place the rounds in a medium bowl and toss with olive oil, a dash of salt and pepper, and garlic salt until every piece is evenly coated.
- Grill the zucchini rounds until distinct grill marks appear, about 3 minutes per side. You’ll know they’re ready to flip when they release easily from the grates and have nice charred lines. The zucchini should be tender but still hold its shape. Remove to a large cookie sheet, arranging them in a single layer.
- In another bowl, combine the chicken and 1/2 cup BBQ sauce, stirring until the sauce is evenly distributed and every piece of chicken is coated. If using rotisserie chicken, shred it into bite-sized pieces first for easier eating.
- Working quickly while the zucchini is still warm, cover the grilled rounds with the shredded cheese first (this helps it melt evenly), then distribute the BBQ chicken mixture on top. Finish by sprinkling the blue cheese crumbles, black beans, diced tomatoes, and grilled corn over everything.
- Place in the preheated oven for 7-10 minutes or until the cheese is completely melted and bubbling around the edges. For extra golden, bubbly cheese, switch your oven to broil for the final 1 minute – but watch carefully to prevent burning.
- Remove from oven and immediately drizzle with additional BBQ sauce and blue cheese dressing. Sprinkle with pickled onions, minced red onion, and any fresh herbs you have on hand. Serve while the cheese is still hot and stretchy. • Feel free to customize with other nacho favorites: diced avocado, sliced green onions, chopped lettuce, jalapeños, or sour cream
• For meal prep, grill the zucchini ahead and store in the fridge for up to 2 days
Smart Swaps
- Greek yogurt instead of blue cheese dressing (1:1 ratio) – cuts calories while adding protein
- Cauliflower florets instead of zucchini – roast at 425°F for 15 minutes before adding toppings
Make It Diabetes-Friendly
Replace the BBQ sauce with sugar-free BBQ sauce (reduces carbs by approximately 8-10g per serving). Use 2 tablespoons plain Greek yogurt mixed with 1 tablespoon ranch seasoning instead of blue cheese dressing to cut an additional 3g carbs per serving. Skip the black beans to reduce total carbs to under 8g per serving. The zucchini base keeps the glycemic impact low, making this suitable for blood sugar management when paired with a small portion of lean protein.
Pro Tips
- Pat zucchini completely dry before oiling – excess moisture creates steam instead of those coveted grill marks
- Don’t overcrowd the grill; work in batches if needed for even cooking