Get ready to savor the summer with these cheesy BBQ chicken zucchini nachos!
This is a recipe I’ve been enjoying for years, originally shared with me by my soon-to-be sister-in-law (who used to be one of my best friends!). Zucchini nachos are the perfect way to use up your summer squash while indulging in a slightly healthier twist on a classic favorite.
It shows how this recipe holds the power of transforming relationships just to emphasize how delicious it turned out. Although, we’ve tweaked it over time, adding a few extra toppings to make them even more irresistible.
The recipe I am going to share with you combines the smoky sweetness of BBQ chicken with the tangy kick of your favorite toppings, and yet it remains as simple as it can get. You’ll be amazed at how quickly you can whip up a batch of these delicious nachos.
It’s a recipe that even the most novice cook can master, making it perfect for a weeknight meal or a casual gathering with friends. It has surely become a mandatory item of our dinner table when my mother invites my in-laws over because why not. After all, it’s what connected us in the beginning.
Good food should be both delicious and easy, and these nachos definitely fit the bill. They’re perfect for a game-day party, a quick weeknight dinner for the family, or even a light lunch for yourself. Without any further ado, let’s enjoy these easy, cheesy, and oh-so-good zucchini nachos!”
Ingredients
Zucchini
I love using fresh zucchini from the garden, but store-bought works great too! They grill up beautifully.
Olive Oil
A little olive oil is all you need to get those zucchini grilling and prevent sticking. Trust me, it makes a difference!
Chicken
Use rotisserie chicken for convenience, grill your own for extra flavor, or even use canned chicken – the choice is yours!
BBQ Sauce
Pick your favorite BBQ sauce or get creative and make your own!
Spices
Salt, pepper, and garlic salt are essential for flavor. Salt and pepper are the foundation of any good dish, and these nachos are no exception. Don’t skip them! For an extra flavor boost, I always add a pinch of garlic salt to the zucchini.
Cheese
I love the melty goodness of Monterey Jack, but feel free to use your favorite cheese. If you’re a fan of bleu cheese, the crumbles add a fantastic flavor explosion. Totally optional though!
Veggies
Black beans, grilled corn, tomatoes, pickled onions, and red onions add a delightful crunch and freshness to these nachos. I always drain and rinse my black beans to keep the nachos from getting soggy.
Grill your own corn on the cob for the ultimate flavor, or grab some pre-grilled corn from the store. I’m a big fan of diced tomatoes on top, but it’s totally up to you. Homemade pickled onions are easy to make and add an incredible burst of flavor.
Recipe
Okay, let’s get these nachos going! First, fire up your oven to 425°F and get that grill nice and hot – medium-high is the way to go.
While the oven and grill are heating up, let’s prep the zucchini. I love grilling zucchini – it gives it such a nice smoky flavor. So, grab those zucchini, give them a good rinse, and pat them dry. Then, slice them into about 1/4-inch rounds. Toss those rounds in a bowl with a drizzle of olive oil, a pinch of salt and pepper, and a little garlic salt for extra zing.
Now, it’s time to grill! Lay those zucchini rounds on the grill and let them cook until you see some nice grill marks appear. Then, flip them over and grill the other side for about 3 minutes per side. Once they’re cooked, transfer them to a cookie sheet.
Next up, let’s get the chicken ready. I usually use leftover rotisserie chicken for these nachos, but any kind of cooked chicken works great. In a bowl, toss the chicken with your favorite BBQ sauce. Make sure every piece is coated!
Now, it’s time to assemble these nacho masterpieces. Start by layering the zucchini chips on the cookie sheet. Then, sprinkle on a generous amount of shredded cheese. Next, add a layer of that delicious BBQ chicken. If you’re a bleu cheese fan like me, sprinkle on some crumbles. Then, top with black beans, diced tomatoes, and grilled corn.
Pop the cookie sheet in the oven for about 7-10 minutes, or until the cheese is all melty and bubbly. I like to turn on the broiler for the last minute to get that extra golden-brown goodness.
Once the nachos are out of the oven, it’s time to get creative! Drizzle them with a little more BBQ sauce and some creamy bleu cheese dressing. Then, add a sprinkle of diced red onion and cilantro for freshness.
And there you have it! Delicious, easy-to-make zucchini nachos.
How To Grow Zucchini Indoor?
Growing zucchini indoors might seem a bit daunting, but trust me, it’s totally doable! I wanted to bring the farm to my table, and what better way to do it than by growing my own zucchini? That’s exactly what inspired me to start my little indoor garden.
To get started, you’ll need a large pot – at least 5 gallons – filled with well-draining potting mix. Sow a few zucchini seeds about an inch deep into the soil and keep it consistently moist, but not soggy. Since zucchini plants love the sun, place your pot near a sunny window or invest in a grow light. Aim for at least 6 hours of light per day. Don’t forget to water regularly! Check the soil moisture and water deeply when the top inch of soil feels dry. With proper care, you should start to see those delicious zucchini fruits in a few weeks.
Tips To Remember
Tip # 1 – Even slices
Use a mandoline slicer for perfectly even zucchini rounds. This ensures consistent cooking and prevents some pieces from burning while others are still raw.
Tip # 2 – Grilling technique
Aim for medium-high heat on your grill. This creates nice grill marks without burning the zucchini. And don’t overcrowd the grill. Give the zucchini space to cook evenly.
Tip # 3 – Best Serving Suggestion
Serve the zucchini nachos alongside warm tortilla chips for extra dipping goodness.
FAQs
How to get crispier Zucchini chips?
Sprinkle salt over the sliced zucchini and let it sit for 10-15 minutes. This draws out excess moisture, resulting in crispier “chips.” Pat them dry with paper towels before grilling or baking.
I do not have a grill. Can I bake?
If you don’t have a grill, you can bake the zucchini rounds in the oven. Toss them with olive oil, spices, and bake at 400°F for about 10-15 minutes, flipping halfway through, until tender-crisp.
How can I make these vegetarian/vegan?
Simply omit the chicken and use extra vegetables like mushrooms, bell peppers, or onions. You can also use vegan cheese and BBQ sauce.
BBQ Chicken Zucchini Nachos
Ingredients
- 3 medium zucchini sliced into 1/4-inch rounds
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 12 ounces cooked chicken shredded or chopped
- 1/2 cup barbecue sauce
- 3/4 cup shredded Monterey Jack cheese
- 1/3 cup crumbled blue cheese optional
- 1 15 ounce can black beans, rinsed and drained
- 1 large tomato diced
- 1 ear grilled corn kernels removed
- 1 tablespoon red onion finely chopped
- 1 tablespoon pickled onions
- 1 tablespoon chopped fresh cilantro
Optional:
- Avocado sliced
- Green onions chopped
- Chopped lettuce
Instructions
- Prepare the Zucchini: Preheat grill to medium-high heat. In a medium bowl, combine zucchini slices with olive oil, salt, pepper, and garlic powder. Toss to coat evenly.
- Grill the Zucchini: Grill zucchini slices for 3-4 minutes per side, or until tender-crisp and slightly charred. Transfer to a baking sheet lined with parchment paper.
- Prepare the Chicken: In a separate bowl, combine cooked chicken with barbecue sauce and toss to coat thoroughly.
- Assemble the Nachos: Arrange grilled zucchini slices on the baking sheet. Top with shredded cheese, BBQ chicken, crumbled blue cheese (if using), black beans, diced tomatoes, grilled corn, red onion, and pickled onions.
- Bake: Bake in a preheated oven at 425°F (220°C) for 7-10 minutes, or until cheese is melted and bubbly. For extra crispiness, broil for 1-2 minutes, keeping a close eye to prevent burning.
- Serve: Garnish with fresh cilantro, avocado, green onions, and chopped lettuce (if desired). Serve immediately with additional barbecue sauce and blue cheese dressing on the side.
Notes
- Feel free to substitute other types of cheese, such as cheddar, pepper jack, or a Mexican blend.
- Use ground beef, ground turkey, pulled pork, or even beans as a protein alternative.
- If grilling is not an option, bake the zucchini slices in the oven at 400°F (200°C) for 10-15 minutes, flipping halfway through, until tender-crisp.
- Get creative with toppings! Add your favorite veggies, salsas, and sauces.
