Description
Crispy, golden, and loaded with garden-fresh flavor, these Baked Zucchini Herb Crackers are the ultimate homemade snack. Packed with shredded zucchini, aromatic herbs, and a hint of cheese, they’re baked to perfection with a delicate crunch and savory bite. Ideal for dipping, cheeseboards, or healthy snacking, these gluten-friendly crackers are easy to make and impossible to resist.
Ingredients
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1 medium zucchini, grated and moisture squeezed out
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1 cup almond flour (or oat flour)
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¼ cup grated Parmesan cheese (optional)
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1 egg
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp dried oregano
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½ tsp dried thyme
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¼ tsp sea salt
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Freshly ground black pepper, to taste
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Sesame seeds (for topping, optional)
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, mix grated and drained zucchini, almond flour, egg, cheese (if using), and all seasonings until a sticky dough forms.
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Transfer dough onto the prepared baking sheet. Press or roll evenly into a thin, flat rectangle (about ⅛ inch thick).
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Score the dough with a knife or pizza cutter into cracker-sized squares.
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Sprinkle with sesame seeds if desired.
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Bake for 20–25 minutes, or until golden and crisp around the edges.
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Let cool before breaking apart and serving.
Notes
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For crispier crackers, flip halfway through baking or leave in oven with heat off to dry for an extra 5–10 minutes.
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Use a clean kitchen towel or cheesecloth to squeeze as much liquid from zucchini as possible.
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Store in an airtight container at room temperature for up to 4 days or refrigerate for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snacks, Appetizers
- Method: Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 5 crackers
- Calories: 110
- Sugar: 1g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg