Cheesy BBQ Chicken Zucchini (Printable)

Smoky BBQ chicken and melted cheese atop roasted zucchini rounds with fresh garnishes and a hint of spice.

# What You Need:

→ For the 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

→ For the 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

# How To Cook:

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 evenly.
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 without the heavy crash that comes from a mountain of tortilla chips
  • The zucchini rounds become perfectly tender in the oven while holding their shape, creating the ideal vessel for all those toppings
02 -
  • Do not skip roasting the zucchini firstI tried layering everything raw once and ended up with watery, sad nachos
  • Pat your zucchini dry with paper towels before seasoning if they seem especially wet
  • Let the nachos rest for about 3 minutes after baking so the cheese sets slightly instead of sliding off
03 -
  • Slice the zucchini uniformly so they all roast at the same speed
  • If the zucchini feels especially thick, use a spoon to gently scoop out some of the center flesh before roasting

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