Cheesy BBQ Chicken Zucchini Nachos Recipe
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.
- 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
