Cheesy BBQ Chicken Zucchini Nachos (Printable version)

Zucchini rounds roasted to perfection, topped with BBQ chicken, cheese, and fresh garnishes for a delicious low-carb twist on classic nachos.

# Ingredient list:

→ 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

→ BBQ Chicken

06 - 2 cups cooked chicken breast, shredded
07 - 1/2 cup BBQ sauce (gluten-free if needed)

→ Toppings

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

# Directions:

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.
05 - Remove zucchini from the oven. Carefully arrange zucchini rounds close together on the baking sheet to form a nacho base.
06 - Evenly distribute BBQ chicken over the zucchini. 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 if using, and cilantro.
09 - Drizzle with sour cream and serve with lime wedges.

# Expert Tips:

01 -
  • You get all the satisfaction of loaded nachos while sneaking in extra vegetables that actually taste amazing
  • The roasted zucchini develops this incredible slight char that pairs perfectly with smoky BBQ flavors
  • They come together in under 40 minutes but look impressive enough for guests
02 -
  • Pat your zucchini dry with paper towels before tossing with oil to prevent soggy results
  • Let the roasted zucchini cool for just 2 minutes before adding toppings so they hold up better
  • Do not overload each zucchini round or they will become impossible to eat neatly
03 -
  • Roast the zucchini on the upper rack of your oven for better browning
  • If your zucchini feels especially wet after slicing, sprinkle with salt and let sit 10 minutes before patting dry

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