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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


  • 1 zucchini medium
  • 2 medium eggs beaten
  • 1 cup Parmesan cheese grated
  • 1 cup Mozzarella cheese grated


  • 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.


The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


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