Introduction

Cheesy BBQ Chicken Zucchini Nachos offer a delicious and lighter twist on traditional nachos by using grilled zucchini slices as the base. Loaded with BBQ chicken, melted cheese, and flavorful toppings, they make a perfect appetizer or snack that’s both satisfying and colorful.

The dish is shown on a white tray lined with white parchment paper set on a white marbled texture. The base layer is made up of thin, round, green zucchini slices with light grill marks. On top of the zucchini, there is a layer of shredded orange chicken mixed with black beans and yellow corn kernels, adding a mix of texture and color. Melted bright yellow cheddar cheese covers the chicken layer unevenly, creating a gooey look. Drizzled in thin lines over the top are white creamy sauce and reddish-brown barbecue sauce, creating a striped pattern. There are small bits of chopped red onion and crumbled white cheese scattered across the dish. Garnishes include fresh green cilantro leaves, thin pickled pink onion slices, and lime wedges strategically placed around the plate for color contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium to large zucchinis
3 tablespoons extra virgin olive oil
Salt and pepper, to taste
1/4 teaspoon garlic salt
12 ounces chicken (rotisserie or grilled)
1/2 cup BBQ sauce (plus extra for drizzling)
3/4 cup shredded Mexican or Monterey Jack cheese
1/3 cup bleu cheese crumbles
1 can black beans, drained
1 large tomato, diced (optional)
1 ear grilled corn or 1 cup frozen grilled corn
1 tablespoon minced red onion
Pickled onions, for garnish
Bleu cheese dressing, for serving

Instructions

Step 1: Preheat your oven to 425°F (220°C) and heat a grill to medium-high.
Step 2: Rinse and dry the zucchinis, then slice them into 1/4 inch rounds. Toss the slices in a bowl with olive oil, salt, pepper, and garlic salt to coat evenly.
Step 3: Grill the zucchini rounds until grill marks appear, about 3 minutes per side. Transfer them to a cookie sheet.
Step 4: In a separate bowl, mix the shredded chicken with BBQ sauce until well combined.
Step 5: Layer the zucchini slices with shredded cheese, BBQ chicken, bleu cheese crumbles, black beans, diced tomatoes, and grilled corn on the cookie sheet.
Step 6: Place the tray in the oven for 7–10 minutes, or until the cheese is melted. Optionally, broil for 1 minute at the end to achieve a bubbly, golden top.
Step 7: Remove from the oven and drizzle with extra BBQ sauce and bleu cheese dressing. Garnish with diced tomatoes, minced red onions, pickled onions, and cilantro if desired.
Step 8: Customize your nachos with toppings like avocado, green onion, or chopped lettuce for added flavor and texture.

Tips & Variations

For a smoky flavor, use smoked BBQ sauce and add a pinch of smoked paprika to the zucchini before grilling.
Substitute shredded rotisserie chicken with cooked and shredded pulled pork or ground beef for a different protein option.
Use dairy-free cheese and omit bleu cheese crumbles to make this recipe vegan-friendly.
If you don’t have access to a grill, you can roast the zucchini slices in the oven at 425°F until tender with grill marks-like crispness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the nachos on a baking sheet and warm in a 350°F oven until the cheese is melted and heated through. Avoid microwaving if you want to keep the zucchini crisp.

How to Serve

The dish shows a colorful layered arrangement starting with a base of green zucchini slices layered at the bottom, topped with shredded orange chicken and scattered black beans and yellow corn kernels. Melted bright yellow cheddar cheese covers the top layer unevenly, with drizzles of dark red barbecue sauce and creamy white sauce spread across. Thin pink rings of pickled onions, small bits of purple onion, and fresh green cilantro leaves are scattered on the top along with lime wedges placed around the dish. The food is presented on a white marbled surface with parchment paper underneath, all on a textured black tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of rotisserie chicken?

Yes, but make sure to cook the chicken thoroughly before adding it to the nachos. Grilled or baked chicken shredded into small pieces works best for even BBQ sauce coating.

What can I use if I don’t have bleu cheese?

If you’re not a fan of bleu cheese, feta or goat cheese crumbles make great alternatives that add tangy creaminess to the nachos.

Cheesy BBQ Chicken Zucchini Nachos Recipe

Print Recipe

★★★★★

4.6 from 58 reviews

These Cheesy BBQ Chicken Zucchini Nachos are a delicious low-carb twist on traditional nachos, featuring grilled zucchini rounds topped with tangy BBQ chicken, melted cheese, black beans, and fresh grilled corn. Finished with blue cheese crumbles and a drizzle of bleu cheese dressing, this recipe offers a perfect blend of smoky, savory, and fresh flavors, ideal for a light yet satisfying appetizer or main dish.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Grilling
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Zucchini Base

3 medium to large zucchinis
3 tablespoons extra virgin olive oil
Salt, to taste
Pepper, to taste
1/4 teaspoon garlic salt

Chicken and Toppings

12 ounces cooked chicken (rotisserie or grilled)
1/2 cup BBQ sauce (plus extra for drizzling)
3/4 cup shredded Mexican blend 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
1 tablespoon minced red onion
Pickled onions (amount as desired)
Bleu cheese dressing (for serving)

Instructions

Preheat & Prep Grill: Preheat your oven to 425°F (220°C) and heat your grill to medium-high heat, preparing both for the zucchini and finishing the nachos in the oven.
Slice & Season Zucchini: Rinse and dry the zucchinis thoroughly. Cut them into 1/4-inch thick rounds. Place the slices in a medium bowl, then toss with the extra virgin olive oil, a pinch of salt, pepper, and garlic salt to evenly coat.
Grill Zucchini Rounds: Place the zucchini slices on the grill and cook until grill marks form, about 3 minutes per side. Once grilled, transfer them to a cookie sheet to prepare for oven baking.
Mix Chicken & BBQ Sauce: In a separate bowl, combine the shredded rotisserie or grilled chicken with 1/2 cup BBQ sauce, mixing well to ensure the chicken is evenly coated with the sauce.
Assemble Nachos: Arrange the grilled zucchini rounds on the cookie sheet. Layer with shredded cheese, then spread the BBQ chicken evenly on top. Follow by sprinkling blue cheese crumbles, black beans, diced tomatoes (if using), and grilled corn over the zucchini and chicken.
Bake to Melt Cheese: Place the assembled nachos in the preheated oven and bake for 7-10 minutes until the cheese is melted. For an extra bubbly and golden cheese finish, broil for an additional 1 minute, watching carefully to avoid burning.
Garnish & Serve: Remove from the oven and drizzle with additional BBQ sauce and bleu cheese dressing. Top with diced tomatoes, minced red onions, pickled onions, and fresh cilantro if desired.
Customize Toppings: Feel free to enhance with additional toppings like sliced avocado, chopped green onions, or shredded lettuce for extra freshness and flavor.

Notes

This recipe can be easily adapted using leftover rotisserie chicken for convenience.
If you don’t have access to fresh grilled corn, frozen grilled corn works well as a substitute.
Adjust the amount of BBQ sauce and blue cheese to suit your taste preferences for tanginess and creaminess.
To keep the zucchini chips crispy, avoid overcrowding them when grilling and baking.
For a spicier kick, consider adding sliced jalapeños or hot sauce as additional toppings.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven for best results.

Keywords: BBQ chicken nachos, zucchini nachos, low carb nachos, grilled zucchini recipe, cheesy BBQ chicken, healthy nachos