Keto Zucchini Nachos

Course: Appetizer

Cuisine: American

Keyword: Easy Zucchini Recipe

Prep Time: 20

Cook Time: 17

Drying time: 6

Total Time: 6 37

Servings: servings

Calories: 231kcal

Author: Angela Coleby

Easy low carb nachos made with zucchini and cheese are an easy appetiser or snack.

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US Customary - Metric

Ingredients

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

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

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.

Nutrition