Categories: FULL GAPS

Ingredients

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

Directions

1. Preheat the oven to 230C/450F degrees.

2. Line two baking trays with parchment paper

3. 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.

4. Place the zucchini in a bowl, add the beaten eggs, Parmesan & Mozarrella. Mix well.

5. Spoon the mixture onto the baking trays and press down evenly.

6. Bake for about 12 minutes, then carefully flip over and bake for another 5 minutes.

7. Remove from the oven and cut into nacho triangles (I use a pizza cutter but a sharp knife will do).

8. 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.

9. Once dried, store in container, in the fridge for a week.

Email to a friend | Print this recipe | Back