Name: Bake Zucchini Herb Crackers for a Healthy Crunch
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 medium zucchini, grated and moisture squeezed out; 1 cup almond flour (or oat flour); ¼ cup grated Parmesan cheese (optional); 1 egg; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp dried oregano; ½ tsp dried thyme; ¼ tsp sea salt; Freshly ground black pepper, to taste; Sesame seeds (for topping, optional)

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Looking for a satisfying snack that’s both wholesome and delicious? I love baking these zucchini herb crackers when I want something crunchy without the guilt. Made with fresh zucchini, herbs, and almond flour, they come together easily and store well for days. They’re ideal for snacking, dipping, or even adding to a cheeseboard.

Bake Zucchini Herb Crackers for a Healthy Crunch

Why You’ll Love This Recipe

I enjoy this recipe because it’s packed with flavor and loaded with fresh ingredients. The zucchini brings moisture and nutrients, while almond flour keeps things gluten-free and low-carb. It’s simple to mix together, and once baked, the crackers turn out crispy, savory, and totally addictive. I can also customize the herbs and seasonings based on my mood or what’s in the pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium zucchini, grated and moisture squeezed out
1 cup almond flour (or oat flour)
¼ cup grated Parmesan cheese (optional)
1 egg
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
½ tsp dried thyme
¼ tsp sea salt
Freshly ground black pepper, to taste
Sesame seeds (for topping, optional)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, I mix the grated and drained zucchini, almond flour, egg, cheese (if using), and all the seasonings until it forms a sticky dough.
I transfer the dough onto the prepared baking sheet and press or roll it evenly into a thin rectangle, about ⅛ inch thick.
Using a pizza cutter or knife, I score the dough into squares.
I sprinkle sesame seeds on top if I want a little extra crunch.
I bake the crackers for 20–25 minutes, or until golden and crisp around the edges.
After baking, I let them cool completely before breaking them apart and serving.

Servings and timing

This recipe makes about 30 crackers. I usually enjoy 5 crackers as a serving, which comes out to around 110 calories. It takes just 10 minutes to prep and 25 minutes to bake, so I can have a batch ready in under 40 minutes.

Variations

I like switching things up with these fun twists:

Fresh herbs: I sometimes use chopped parsley, rosemary, or dill for a burst of freshness.
Spicy version: I add a pinch of chili flakes or cayenne for a little heat.
Different cheeses: Swapping Parmesan for sharp cheddar or feta gives a new flavor profile.
Veggie blend: I mix in grated carrots or yellow squash for color and variety.
Seed toppings: Poppy seeds, flaxseeds, or black sesame add visual appeal and crunch.
Rustic crispbread style: I roll the dough thinner and bake longer for ultra-crispy results.

Storage/reheating

To keep the crackers crisp, I store them in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I refrigerate them and re-crisp in a warm oven for 5–7 minutes before serving. I always make sure they’re fully cooled before storing to avoid moisture buildup.

FAQs

What are the benefits of making zucchini herb crackers at home?

I like making them at home because I control the ingredients—no preservatives or additives. I also get to customize the flavor and keep it aligned with my dietary needs.

Can I use different herbs in the recipe?

Absolutely. I often swap in fresh or dried herbs like basil, dill, or rosemary depending on what I have on hand. It’s an easy way to change the flavor without extra work.

How do I keep the crackers from getting soggy?

I always squeeze out as much moisture from the zucchini as I can. Then I store the crackers in an airtight container with a piece of parchment paper inside to help absorb any extra humidity.

Are these crackers good for a low-carb or keto diet?

Yes. Since I use almond flour and minimal carbs, these crackers are great for a low-carb or keto lifestyle, especially when topped with avocado or dipped in a high-fat spread.

Can I freeze these crackers?

I prefer not to freeze them since they can lose their crispiness. But if I do, I reheat them in the oven at a low temperature to help restore their crunch.

Conclusion

These baked zucchini herb crackers are one of my favorite healthy snacks to make from scratch. They’re simple, full of fresh flavor, and fit a variety of diets. Whether I enjoy them solo, with dips, or on a charcuterie board, they never disappoint. Once I’ve tried them, it’s hard to go back to store-bought.