Cheesy BBQ Chicken Zucchini Nachos

Cheesy BBQ Chicken Zucchini Nachos are my go-to when I want a crowd-pleasing platter that feels creative but does not take all night. This recipe swaps out classic nacho chips for grilled zucchini rounds, loads them up with smoky barbecue chicken, two kinds of cheese, and the best toppings for a summer twist you can pull off any time of year. It is a lighter alternative to regular nachos but with tons of flavor and plenty of gooey cheese.

I first tried this when my neighbor dropped off bags of surplus zucchini and it saved the day for a quick family dinner. Now I make it every summer when zucchini is in season and it always disappears quickly.

Gather Your Ingredients

• Zucchini: medium to large gives you sturdy rounds that hold up like nacho chips and soak up the grill flavor. Select ones with shiny, unblemished skin for the best results
• Olive Oil: extra virgin helps the zucchini grill up golden and adds richness. Choose a bottle that smells grassy and fresh
• Salt and Pepper: for basic seasoning. Freshly cracked pepper is always worth it
• Garlic Salt: ramps up the savory note and balances the sweetness of bbq sauce
• Chicken: cooked rotisserie chicken saves time and stays juicy. You can also grill your own or shred leftover baked chicken
• BBQ Sauce: your favorite store brand or homemade works. Sweet and smoky sauces play well here
• Cheese: shredded Mexican blend or Monterey Jack melts beautifully and adds creaminess. Buy pre-shredded for convenience or shred your own for better melt
• Bleu Cheese Crumbles: punch up the flavor and bring a tangy contrast to the sweet bbq sauce
• Black Beans: add protein and a creamy bite. Rinse and drain them well before use
• Tomato: optional but brings a fresh juicy finish. Use ripe tomatoes for the sweetest flavor
• Grilled Corn: adds smoky sweetness and crunch. If using frozen grilled corn let it thaw and pat dry first
• Red Onion: minced for a pop of color and zip. Go with sweet or red onion for less bite

How to Make It

Preheat and Prep:

Set your oven to four hundred twenty five degrees and preheat your grill to medium high heat. Getting both hot gives you a jump start for crisp zucchini and easy melting later

Slice and Season Zucchini:

Rinse and dry your zucchini before slicing into quarter inch rounds. Toss them in a bowl with olive oil a sprinkle of salt pepper and garlic salt until every piece is coated

Grill the Zucchini:

Arrange the seasoned zucchini on the grill in a single layer. Grill for around three minutes per side flipping when grill marks form. Remove to a cookie sheet as they finish this keeps their texture just right

Dress the Chicken:

In a clean bowl mix your cooked shredded chicken with barbecue sauce until everything is coated. The sauce both seasons the chicken and keeps it juicy

Assemble the Nachos:

Spread your grilled zucchini slices on a baking sheet and scatter shredded cheese over the top. Spoon on the bbq chicken and sprinkle with bleu cheese crumbles black beans juicy diced tomato and grilled corn. Layering like this gets you an even bite every time

Bake and Broil:

Slide your tray into the oven for seven to ten minutes or until the cheese has melted and everything is heated through. For extra bubbly golden cheese switch to broil for the last minute but watch closely so nothing burns

Finish and Garnish:

Remove from the oven and drizzle with more bbq sauce and bleu cheese dressing. Add a final handful of tomato minced onion and fresh cilantro for bursts of flavor and color

Customize Your Toppings:

Top with extras you love such as diced avocado green onion or shredded lettuce for added crunch and flavor. This step is where you make it your own

Blue cheese is my secret weapon here. The tangy bite cuts the richness of cheese and bbq sauce and every time I serve this with extra blue cheese on the side someone asks for the recipe. My family still debates whether tomatoes or avocado are the superior topping but both are always polished off.

Flavor Boosters

Let nachos cool before moving to an airtight container to prevent sogginess. Store in the fridge for up to three days. To reheat spread leftovers on a baking tray and warm in a hot oven so the zucchini crisps back up and cheese melts again. These are not freezer friendly in assembled form but the bbq chicken and grilled corn freeze beautifully for future batches.

Serving Suggestions

These work best as a party sheet pan passed in wedges or served straight from the tray. Pair them with a big salad or serve with extra grilled veggies alongside. If you love heat pass a bottle of hot sauce or a bowl of pickled jalapenos to let people spice things up to taste.

Creative Twists

If you are out of chicken try these with pulled pork or even blackened shrimp for a coastal twist. If you do not like blue cheese swap in feta or just stick with a double layer of melty monterey jack. For a vegetarian tray skip chicken and double up on black beans or add seasoned jackfruit.

If you are looking for a fun lighter spin on nachos or need a recipe to use up all that summer zucchini this is one to keep in your regular rotation. The mix of sweet smoky and tangy flavors plus that bubbling cheese makes this a family favorite every time.

Common Questions About This Recipe

→ Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly as a time-saving, flavorful option for this dish.

→ What cheese is best for melting?

Mexican cheese blends or Monterey Jack melt well, providing great texture and flavor balance.

→ How should I grill the zucchini?

Slice zucchini into 1/4 inch rounds and grill over medium-high heat until grill marks appear, about 3 minutes per side.

→ Is fresh corn necessary or can I use frozen?

Frozen grilled corn is a convenient alternative to fresh and adds a similar smoky sweetness.

→ Can I add extra toppings?

Absolutely. Try avocado, green onion, chopped lettuce, or a drizzle of bleu cheese dressing for more flavor.