Loaded Zucchini Fries

I love nachos. But on keto, chips are off-limits. So what's a dairy free girl to do? Make my own "loaded nachos" out of zucchini. These are yum and oh-so-filling when the nacho craving hits!

You Will Need:
  • 2 large zucchini sliced into "fries". I did each "fry" about the size of my index finger. 
  • 1/2 cup almond flour
  • 1/2 cup nutritional yeast 
  • 2 eggs
  • 1 bell pepper, sliced
  • 6-8 mushrooms, sliced
  • 1/2 onion sliced
  • 1 tablespoon taco seasoning (chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt and pepper.)
  • 1/2 tomato, diced
  • no-sugar salsa
  • 1 avocado 


Preheat oven to 350f. In one bowl, mix together the almond flour and nutritional yeast. In another bowl, scramble the eggs. Now take your zucchini fries and dip them first in the egg mix and then dump them in the flour mix. Arrange on a baking sheet and cook 20 minutes at 350f.

While the fries are cooking we will prepare the vegetable topping. Cook the onion, mushrooms and green peppers in the taco seasoning until onions are translucent and veggies are cooked to your liking.

Layer the fries on a plate. Top with the veggies and salsa adding the avocado and tomato last as a garnish. Enjoy.

Recipe makes four servings at 7 net carbs a serving. I use this for a meatless monday--but you can totally add a protein of your choice.