Go Back
–+ servings
A platter of sliced cheesy garlic zucchini bread arranged in a circle around a bowl filled with marinara sauce, reminiscent of keto zucchini nachos.

Keto Zucchini Nachos

Course: Appetizer
Cuisine: American
Keyword: Easy Zucchini Recipe
Prep Time: 20 minutes
Cook Time: 17 minutes
Drying time: 6 hours
Total Time: 6 hours 37 minutes
Servings: 4 servings
Calories: 231kcal
Author: Angela Coleby
Easy low carb nachos made with zucchini and cheese are an easy appetiser or snack.
Print Recipe
US Customary - Metric

Ingredients

Instructions

  • Preheat the oven to 230C/450F degrees.
  • Line two baking trays with parchment paper
  • Grate the zucchini and firmly squeeze all of the excess water out. You may want to place the zucchini in a colander, sprinkle with salt and leave for 10 minutes to draw out the moisture. Rinse and squeeze the water out.
  • Place the zucchini in a bowl, add the beaten eggs, Parmesan & Mozarrella. Mix well.
  • Spoon the mixture onto the baking trays and press down evenly.
  • Bake for about 12 minutes, then carefully flip over and bake for another 5 minutes.
  • Remove from the oven and cut into nacho triangles (I use a pizza cutter but a sharp knife will do).
  • Place the tray with the cut nachos back in the oven (once it is switched off) and leave them to dry out for 6-8 hours. This helps them go crispy.
  • Once dried, store in container, in the fridge for a week.

Notes

Makes 4 servings, with a serving being quarter of the recipe.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 3.4g | Protein: 19.2g | Fat: 15.7g | Fiber: 0.5g | Net Carbohydrates: 2.9g