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.