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! I always add a pinch of garlic salt to the zucchini for an extra flavor boost.

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 corn on the cob for the ultimate flavor, or grab 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.

Ingredients

• 3-4 medium zucchinis
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 teaspoon garlic salt
• 2 cups cooked chicken, shredded
• 1/2 cup BBQ sauce, plus extra for drizzling
• 1 1/2 cups shredded cheese (Monterey Jack or Mexican blend)
• 1/3 cup blue cheese crumbles (optional)
• 1 can black beans, drained and rinsed
• 1 cup grilled corn kernels
• 1 large tomato, diced
• 1/4 cup red onion, finely diced
• Fresh cilantro for garnish
• Blue cheese dressing (optional)

Instructions

1- Preheat your oven to 425°F (220°C) and heat your grill to medium-high.

2- Wash and dry the zucchinis, then slice them into 1/4-inch thick rounds.

3- In a bowl, toss the zucchini slices with olive oil, salt, pepper, and garlic salt.

4- Grill the zucchini slices for 3 minutes per side, until grill marks appear. Transfer to a baking sheet.

5- In a separate bowl, mix the shredded chicken with BBQ sauce.

6- Arrange the grilled zucchini slices on the baking sheet and top with shredded cheese.

7- Layer the BBQ chicken over the cheese, then add blue cheese crumbles if using.

8- Sprinkle black beans, grilled corn, and diced tomatoes over the chicken.

9- Bake in the preheated oven for 7-10 minutes, or until the cheese is melted.

10- For extra browning, broil for the last minute, watching carefully.

11- Remove from the oven and drizzle with additional BBQ sauce and blue cheese dressing if desired5.

12- Garnish with diced red onion and fresh cilantro5.

13- Serve immediately and enjoy your BBQ 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.

You’ll need a large pot – at least 5 gallons – filled with well-draining potting mix to get started.

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