Grilled Zucchini Nachos

A Fun Way to Use Up Summer Zucchini

It’s zucchini season, and I’m the person who actually answers the door with a smile when neighbors show up with bags of it. Our garden hasn’t produced any yet, so I’m happy to take extras. I’ve made salads, bread, brownies, and cookies with zucchini, but these grilled zucchini nachos are my new favorite. Using zucchini slices as the chips gives you a smoky, tender base that soaks up all the cheesy, tangy toppings. It’s a healthy nachos recipe that feels like a treat.

Why You’ll Love This Healthy Nachos Recipe

• Zucchini chips replace tortilla chips, so you get a big serving of vegetables with every bite.
• The whole thing comes together on the grill in under 10 minutes, with no oven needed.
• You can pile on any nacho toppings you like, making it easy to use up whatever is in your fridge.

Key Ingredients for Zucchini Nachos

• Zucchini: Look for small to medium zucchini, about 6 to 8 inches long. They have thinner skins and fewer seeds, which means less water and a better texture on the grill. Avoid giant ones that are spongy.
• Cheddar cheese: Sharp cheddar gives the most flavor, but you can use a mild cheddar or a blend. Shred it yourself from a block, it melts more evenly than bagged shreds.
• Black beans: Canned black beans are convenient. Drain and rinse them well to remove excess sodium and starch, which helps them stay firm on the nachos.

Kitchen Tools for Grilled Zucchini Nachos

• Grill or grill pan (a cast-iron grill pan works great on the stovetop)
• Tongs for flipping the zucchini
• Large bowl for tossing zucchini with oil and seasoning
• Platter or serving plates

Tips for Making the Best Grilled Zucchini Nachos

Slice the zucchini into rounds about 1/4 inch thick. If they’re too thin, they’ll get mushy; too thick and they won’t soften enough on the grill. Toss them with olive oil and salt right before grilling so the oil doesn’t soak in and make them greasy. Grill over medium heat for 4 to 5 minutes, flipping once, until they’re tender with nice grill marks. Sprinkle the cheese on right after flipping so it has time to melt while the zucchini finishes cooking. Keep an eye on it, the cheese only needs about 1 minute to melt.

Grilling Techniques for Perfect Zucchini Chips

If you’re using a grill pan, preheat it over medium heat for a few minutes before adding the zucchini. This helps create those char marks without sticking. For a charcoal or gas grill, make sure the grates are clean and lightly oiled. Lay the zucchini slices in a single layer, don’t crowd them, or they’ll steam instead of grill. If you want extra smoky flavor, you can toss a handful of wood chips on the coals or in a smoker box. Just remember to keep the heat at medium so the zucchini cooks through without burning.

How to Slice Zucchini for Nachos

For the best texture, slice the zucchini into rounds about 1/4 inch thick. If you cut them too thin, they’ll turn to mush on the grill. Too thick, and they won’t soften enough to feel like a chip. A sharp knife or a mandoline set to 1/4 inch works well. Try to keep the slices even so they cook at the same rate. Leave the skin on, it helps the rounds hold their shape and adds a bit of color.

Easy Variations for Grilled Zucchini Nachos

You can swap the cheddar for pepper jack if you want more heat, or use a dairy-free shredded cheese to keep it vegan. For extra protein, add cooked ground beef, shredded chicken, or crumbled chorizo before the cheese melts. If you don’t have a grill, you can broil the zucchini slices in the oven on a baking sheet for about 5 minutes, then add cheese and broil another minute. Want more spice? Toss the zucchini with chili powder or cumin before grilling, or add sliced jalapeños on top.

What to Serve with Zucchini Nachos

These nachos are a meal on their own, but they’re also great as a side dish or appetizer. I like to serve them with a dollop of sour cream or Greek yogurt for extra creaminess. A spoonful of salsa or pico de gallo adds freshness. If you want to turn it into a heartier dinner, add grilled chicken or shrimp on top. The cool avocado and tangy lime juice balance the smoky zucchini and melted cheese perfectly.

How to Store Leftover Zucchini Nachos

These are best eaten right off the grill, but if you have leftovers, let them cool completely. Transfer to an airtight container and refrigerate for up to 2 days. The zucchini will soften more as it sits, so don’t expect the same crispness. To reheat, see the next section.

Best Way to Reheat Grilled Zucchini Nachos

Skip the microwave, it will turn the zucchini into mush. Instead, spread the leftovers on a baking sheet and reheat in a 350°F oven for about 5 to 7 minutes, or until warmed through. You can also use a toaster oven. The dry heat helps firm up the zucchini a bit and re-melts the cheese. Add a fresh squeeze of lime before serving.

Grilled Zucchini Nachos FAQs