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Cheesy BBQ Chicken Zucchini Nachos topped with fresh ingredients

Cheesy BBQ Chicken Zucchini Nachos

A fresh and lighter take on classic nachos using zucchini slices topped with BBQ chicken, gooey cheese, and vibrant toppings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Light Meal, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Zucchini Base
  • 2 large large zucchinis, sliced Slice evenly for even cooking.
Toppings
  • 1 cup cooked BBQ chicken, shredded Use pre-cooked or rotisserie chicken for convenience.
  • 1 cup shredded cheese (cheddar or mozzarella) Pepper jack cheese can be used for a spicier kick.
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced jalapeños Remove seeds for less heat.
  • 1/4 cup chopped green onions Can add extra for serving.
  • Salt and pepper to taste
  • Olive oil for drizzling Pat zucchini slices dry before drizzling.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Arrange zucchini slices on a baking sheet and drizzle with olive oil. Season with salt and pepper.
  3. Bake for 15-20 minutes until tender and slightly crispy.
Topping and Baking
  1. Remove from the oven and layer shredded BBQ chicken on top of the zucchini.
  2. Sprinkle shredded cheese over the chicken.
  3. Add diced tomatoes, jalapeños, and green onions as toppings.
  4. Return to the oven and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
Serving
  1. Serve immediately and enjoy your guilt-free nachos!

Notes

Cool leftovers to room temperature and store in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to keep the zucchini from getting too soggy. Avoid microwaving for crisp edges.