Description
Cheesy BBQ Chicken Zucchini Nachos are a lighter twist on classic nachos, swapping tortilla chips for tender roasted zucchini rounds topped with smoky BBQ chicken, melted cheese, and fresh toppings for a flavorful and satisfying dish.
Ingredients
2 medium zucchinis, sliced into thin rounds
1 cup cooked shredded chicken
1/2 cup BBQ sauce
1 cup shredded cheese (cheddar or mozzarella)
1/4 cup chopped red onion
1/4 cup sliced jalapeños (optional)
1/4 cup chopped fresh cilantro
1/4 cup sour cream (for serving)
1 tablespoon olive oil
Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice zucchini into thin rounds, brush lightly with olive oil, and season with salt and pepper.
- Arrange zucchini slices in a single layer on the prepared baking sheet.
- Bake for 10 minutes until tender and slightly golden.
- While zucchini bakes, mix shredded chicken with BBQ sauce until evenly coated.
- Remove zucchini from oven and evenly spoon BBQ chicken mixture over each slice.
- Sprinkle shredded cheese generously over the top.
- Return to the oven and bake for 5 minutes, or until cheese is melted and bubbly.
- Remove from oven and top with red onion, jalapeños, and fresh cilantro.
- Serve immediately with sour cream on the side.
Notes
Use rotisserie chicken for convenience.
Pat zucchini dry before baking to reduce excess moisture.
Swap BBQ sauce for buffalo sauce for a spicier version.
Blend cheddar and mozzarella for extra flavor and melt.
For a vegetarian option, replace chicken with black beans or sautéed mushrooms.
Reheat in the oven at 375°F for best texture.
Not recommended for freezing due to zucchini texture changes.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
