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Zucchini Nachos

You can whip up these easy vegetarian Zucchini Nachos in a pinch! They’re perfect for using up all that summer zucchini you might have growing in your garden.

Creating This Vegetarian Nachos Recipe

It must still be summer here, because I’m still cranking out zucchini from the garden and trying to figure out how to incorporate it into meals without getting sick of it.

Zucchini has definitely had a frequent spot on our menu this summer. And you know what? I’m not sick of it!

I’ve made so many completely different tasting meals using my zucchini. I enjoy trying to find new ways to use the food I already have on hand and incorporating that food with different flavors and textures, so this has been a fun challenge for me.

When we came home from our trip a couple weeks ago there were two almost baseball bat sized zucchini (okay, kid sized baseball bats – but still!). My neighbor said he picked one the day before because it was just getting HUGE and that if we called and said we decided to stay longer he was going to have to pick those two as well.

Flowering zucchini plants.

It was great for me having all those zucchini and tomatoes after getting home from a trip. I made salsa twice and one of the nights last week we had these yummy zucchini nachos and topped them with homemade salsa. So good!

This was definitely one of those throw-it-together meals, but sometimes those end up being my in my favorites. I loved how fresh this meal tasted, how fast it was, that it used my in-season produce, and that 3 out of the 4 of us enjoyed it.

I pretty much never count on Logan eating what we eat for dinner, but it was great that Madeline liked it too.

I love that nachos have the taste and appearance of being one of those snacky kind of meals, but these are actually quite healthy since they are packed with vegetables.

An unbaked tray of sheet pan zucchini nachos.

Zucchini Nachos Ingredients

The great thing about these zucchini nachos is that you can doctor them up with almost any toppings you want.

Here’s what I use for this veggie nachos recipe

  • Tortilla Chips 
  • Pico de Gallo (or a chunky fresh salsa)
  • Diced Avocado
  • Zucchini 
  • Black Beans
  • Corn
  • Salt and Pepper 
  • Cumin
  • Chili Powder
  • Grated Cheese

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Zucchini Nachos

Making this recipe for zucchini nachos is super simple! I love that this nachos recipe uses no meat — one less thing to cook!

Here’s how the loaded veggie nachos are made:

  1. Preheat oven or toaster oven.
  2. Line a pan with foil and spray with spray oil.
  3. Layer chips on the pan.
  4. Grate zucchini and combine with seasonings. Sprinkle over a layer of tortilla chips.
  5. Grate cheese on top of veggie mixture. Use however much you like.
  6. Place pan in oven and cook until cheese is melted and all bubbly.
  7. Top with fresh salsa and diced avocado.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

A plate of loaded veggie nachos with zucchini.

Can I Add Meat to Zucchini Nachos?

If you’d like to add meat to this recipe for zucchini nachos, this Crock Pot Mexican Chicken is an easy and delicious option. Just add the chicken at the same time as you do the beans and cheese.

If you prefer beef to chicken, brown a 1/2 pound of ground beef with this Homemade Spicy Taco Seasoning. Then, add that to the loaded nachos.

For a grilled beef option, try adding slices of this flank steak fajita meat. For a pork option, try this Slow Cooker Southwestern Pulled Pork.

Other Veggie Nacho Toppings to Try

Go crazy with the nacho toppings, or keep this recipe simple. Here are some of our favorite nacho toppings:

Tips for the Best Vegetarian Nachos

  • I prefer grating the zucchini rather than dicing it. The nachos are only “cooked” in the oven to warm the cheese, they’re not in there long enough for chunks of zucchini to properly cook through.
  • Feel free to load up these zucchini nachos with any toppings you’d like!
  • Once assembled, these veggie nachos are best enjoyed right away. They don’t reheat well, in my opinion.

More Zucchini Recipes:

Looking for something else besides zucchini nachos to make with your excess zucchini? Here are a few great zucchini recipes to try:

These Zucchini Apple Spice Muffins are perfect for the transition space between summer and fall. You can use up the loads of summer zucchini that are laying around in your garden, the grocery store, or at the farmer’s marker, while savoring the fall spice flavors and a hint of apple. 

Italian Chicken, Mushroom, and Zucchini Skillet is a super easy dinner recipe for busy school nights. It features pan seared chicken tenderloins, zucchini and sliced mushrooms in garlicky herbed tomato sauce. 

This Zucchini Tomato Basil Salad with Lemon Basil Vinaigrette is a light and refreshing summertime salad and perfect when your garden is exploding with tomatoes, basil, and zucchini in the later summer months. 

Grilled Summer Squash Crostini with Goat Cheese and Pesto is a great way to savor the abundance of zucchini and yellow squash during the summer months. 

In these Open Face Roasted Vegetable Sandwiches, rosemary garlic bread is piled high with roasted veggies (like zucchini and peppers) and cheese to make the BEST Open Faced Sandwich.

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

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Nachos with Zucchini and Black Beans

Loaded Zucchini Nachos

Yield: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

You can whip up these easy vegetarian Zucchini Nachos in a pinch! They're perfect for using up all that summer zucchini you might have growing in your garden.


  • Tortilla Chips (I love Costco’s Organic Tortilla Chips)
  • Fresh Salsa
  • Diced Avocado
  • 1 zucchini (or half if it’s a huge garden zucchini like mine)
  • 15 oz. can black beans, drained
  • 1 1/2 cups corn (frozen or fresh cooked and cut off the cob)
  • Salt and Pepper, to taste
  • 1/4 teaspoon cumin
  • pinch chili powder
  • Grated cheese (jack, pepper jack, or cheddar)


  1. Preheat oven or toaster oven (I like the toaster oven in the summer) to 425 degrees F. Line a pan with foil and spray with spray oil.
  2. Layer chips on the pan. Grate zucchini. Toss zucchini through chili powder. Sprinkle over a layer of tortilla chips.
  3. Grate cheese on top of veggie mixture. Use however much you like, I probably used about 3/4 cup.
  4. Place pan in oven and cook until cheese is melted and all bubbly. Top with fresh salsa and diced avocado.

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 333Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 20mgSodium 693mgCarbohydrates 37gFiber 13gSugar 5gProtein 15g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!


Tuesday 26th of January 2021

Thank you. I made it and they loved it!


Tuesday 26th of January 2021

I'm so glad!


Wednesday 26th of August 2009

These look so good! I am a nacho fanatic, but never tried using zucchini. Thanks for the post!


Sunday 23rd of August 2009

Now this is a great idea.


Saturday 22nd of August 2009

What a great way to use some of the abundance of zucchini!


Friday 21st of August 2009

YUM! thats all I have to say!

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